4 cups cooked long-grain white rice
1 (11 ounce) can condensed whole wheat soup
3 tablespoons heavy cream
1/2 teaspoon salt
Preheat oven to 425 degrees F (220 degrees C).
In a saucepan bring 1 cup water to a boil. Steep rice for 1 minute. Puree rice in boiling water. Stir in soup and cream. Reduce heat to medium-low, cover and simmer for 15 to 20 minutes.