Ingredients:

  • 1 cup long-grain white rice (185 g)
  • 2 cups vegetable broth (480 ml)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup cream cheese, cubed (115 g)
  • ¼ cup grated Parmesan cheese (25 g)
  • Fresh parsley, chopped for serving

Instructions:

  1. Chop onion and mince garlic.
  2. In a bowl, mix rice, dried thyme, dried rosemary, salt, and pepper.
  3. Add rice mixture, onion, and garlic to the crock pot.
  4. Pour in the vegetable broth and stir to combine.
  5. Distribute the cream cheese over the top without stirring it in.
  6. Cover and cook on low for 2-3 hours. Check for doneness and stir halfway through.
  7. Once rice is tender, mix in the Parmesan cheese and stir until creamy.
  8. Garnish with parsley and serve warm.