Preheat the oven to moderate 180oC. Spread the rice on a baking tray and roast it for 15 minutes or
until it is golden Remove the rice from the oven and allow it to cool slightly before
processing it in a food processor until finely ground. Heat the cooking oil in a large pan; add the chicken pieces in
batches and cook for 5 minutes, or until golden brown. Drain on paper towels. Add the garlic, lemon grass, turmeric, galangal, lime leaves and
spring onion to the pan. Cook over medium heat for 3 minutes or until the spring onion is
golden. Return the chicken to the pan. Then add the stock, cover and simmer
for 20 minutes. Add the pumpkin and pawpaw, and simmer, covered, for 10 minutes. Add the beans and simmer, covered, for further 10 minutes, or until
the chicken is tender. Stir in the ground rice, bring to the boil, reduce heat and simmer
uncovered for another 5 minutes or until the mixture thickens slightly. Serve.
Note: Green pawpaw is available at Asian grocery stores. If it is not
available, green mango can be substituted.