1. Sweat 1.5 kg white of leek cut into 5 cm lengths in 300 ml olive oil; add 50 g tomato puree, 1 tsp sugar, 1/4 tsp ground cinnamon and seasoning and barely cover with water.
2. Boil and rain in 225 g rice, cover with greaseproof paper and a lid and cook until the leeks and rice are tender and the cooking liquor almost absorbed.
3. Serve neatly arranged in vegetable dishes, coated with the reduced cooking liquid.