Wash the leeks and cut them into 2-inch diagonal slices. Place them in a large and slightly deep saucepan.

Wash and peel the carrots and cut them into diagonal slices about 1/3 inch thick. And then place them in the saucepan with the leeks.

Place the olive oil in the saucepan and then add the carrots and saute for 3-4 minutes. Then add the leeks and saute 3 minutes more.

After carrots and leeks are softened; add the rice and saute for about 3 minutes.

Add the freshly squeezed mandarin juice, freshly squeezed orange juice, salt, and 2 sugar cubes to the saucepan and bring the heat to the medium level. Close the lid and let them cook 20 minutes more after it boiled.

After the dish is cooked, let it cool down at room temperature.

Serve.