Combine rice, oil and 4 cups broth in a large saucepan; bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes. Melt butter in a Dutch oven over medium heat; sauté onion, celery and carrot until almost tender. Blend in fl our; cook and stir for 2 minutes. Add undrained rice and remaining broth; bring to a boil. Cook until slightly thickened. Stir in half-and-half, salt and rosemary. Reduce heat to low; simmer for 20 minutes, until rice is tender.
Tip: Try using fat-free half-and-half in cream soup recipes. You'll get all the delicious richness without the calories of regular half-and-half.
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