Creamed rice with vegetable stock

• 1/4 cube of vegetable stock
• 2 tablespoons of rice flour
• 1/2 square of fromage frais
• 1 teaspoon of olive oil

In a saucepan, boil 1 glass of water with the vegetable stock. Then add the rice flour. Stir regularly to get rid of any lumps. Cook for 20 minutes.

Remove the saucepan from the heat, add the fromage frais and olive oil and then stir until you get a homogenous mixture. Serve.

Do not add salt to this mixture because it is already included in the stock cube.