from John Ketelaarsand Cathrine Halsema Ketalaats

Via Ontario, but actually a dish from the former Dutch East Indies, that has become all the rage in Holland. This recipe is copied from: Let’s Go Dutch, by Johanna (van der Zeijst) Bates, Calgary, Alberta.

2 cups raw rice
4 cups water
1/2 tsp. salt
3/4 lb lean bacon, diced
2 leeks (white parts only), sliced
2 celery stalks, chopped
2 large onions, finely chopped
1 cup small fresh or frozen peas
2 tbsp peanut butter (optional)
1 Conimex Sambal Oelek or to taste (crushed preserved red peppers)
1 tbsp brown sugar salt and pepper to taste
Ketjap Benteng Manis, to taste

Cook the rice, water and 1/2 tsp. salt in a 3-quart saucepan. Bring the rice to a boil over high heat, then reduce and allow to simmer for a total of about 20 minutes, until it is light and fluffy. Fry the bacon in a large frying pan or in a wok until crisp. Remove the bacon and drain on a paper towel. Retain the hot fat in the pan and add the leeks, celery and onions. Brown this mixture over medium heat and then add the peas, peanut butter, samba oleic, brown sugar, salt, pepper and Ketjap Benteng Manis and the bacon. Simmer until everything is well incorporated for about 5-10 minutes Mix with rice and serve. Serves 6.