Instructions: Boil the rice together with the corn kernels and the salt in enough water to cover rice to a depth of 2 1/4 inches.

After the water comes to a boil, add the long beans, cut in 2 inch lengths. Cook until the rice is half done; add the spinach leaves, the kangkung, the pumpkin, and the basil. Simmer tightly covered, until rice is done. Remove.

Serve with tomato sambal and fried salted fish.

Sambal Tomat: Mix finely sliced red chilies, birds eye chilies, shallots and tomatoes together. Add salt and stir until everything is well-blended.

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