Rinse rice; drain. In a medium saucepan, combine rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, in a large kettle, cook onion, celery and carrots in butter until vegetables are almost tender. Blend in flour; cook and stir for 2 minutes. Add broth and undrained rice. Bring to a boil; cook and stir until slightly thickened. Stir in the cream, rosemary and salt. Reduce heat and simmer, uncovered, for about 20 minutes or until rice is tender.
Simple but very good.
By Raymonde from North Bay, Ontario
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