rice porridge with spinach and corn
500 gr spinach (bajam)
200 gr corn
4 spring kemangi (lemon coriander)
150 gr rice
750 ml chicken stock (see recipe)
1/2 tsp salt
Cook the rice with the corn and the salt in the stock until done. Then add the kemangi and the bajam and cook it for 15 minutes. Have each add the sambal as they like it.