Heat the oil in non-stick pan and add in onion, garlic and bay leaves and 4 tbsp of water, stir and fry for about 5 mins.
Add in tomato puree and fry for about 30 seconds.
Then add in rice and stir constantly until rice is coated with tomato puree.
Transfer the rice mixture in to a rice cooker and add in coconut milk, water, spices and jumbo cube (if using).
Mix well and adjust seasoning.
Cook according to your rice cooker instructions.
About 10 minutes into cooking give the rice a very good stir to make sure all the tomato is well mixed in.
When the rice has cooked and the rice cooker switches to the keep warm setting, let it rest in this setting for about 10 minutes.
Then open the cover of the rice cooker, fluff up the rice and leave uncovered for about 5 minutes before serving.