If you are not using minute rice then you'll want to get your rice going in the rice cooker. Otherwise, you can skip this step since the minute rice will cook right in the soup.
Start by melting the butter in the dutch oven over low heat.
While the butter is slowly melting, chop the onion and grate the carrots. Chop any other veggies you want to add.
Once the butter is melted, add in the carrots and onions and turn the heat up to medium. Cook until the onions are soft.
Add in the garlic and chopped herbs and stir for one minute.
Add the broth and bay leaf. Turn up the heat and bring to a boil.
Once the broth is boiling, add in the rice and cook for the amount of time on the box. Mine said 5 minutes.
Remove the bay leaf and whisk in the flour.
Cook for 5 more minutes and then add the cream. Salt and pepper to taste.