375 gmjasmine rice, rinsed under cold water until water runs clear
To serve:fried shallots (see note)
Preheat oven to 180C. Heat oil in a wide ovenproof saucepan over medium heat. Add tomato paste and gently fry for 4 minutes. Add sugar, Maggi Seasoning and 2 tsp sea salt and fry until oil takes on an orange-red colour (8-10 minutes). Add rice and mix until grains are coated. Add 550ml cold water, bring to the boil, stir, cover with a tight-fitting lid and cook in the oven until liquid is absorbed and rice is tender (20 minutes). Fluff rice with a fork and serve with braised beef cheeks and slow-roasted duck legs.
Note Maggi Seasoning is a seasoning that is commonly used in Asian cooking. It is available from Asian grocery stores and select supermarkets. To make fried shallots, deep-fry 4 thinly sliced golden shallots in vegetable oil heated to 160C until golden and crisp (3-5 minutes). Drain on absorbent paper. Alternatively, fried shallots are available from Asian grocery stores.