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Adjust rack to top position and preheat oven to 450 degrees. Bring cream cheese to room temperature. In a small pot, combine rice, 1¼ cups water, half the stock concentrates, half the Tuscan Heat Spice, and a pinch of salt. Bring to a boil, then reduce to a gentle simmer; cover and cook until tender, 15-18 minutes. Transfer rice to a large bowl. Spread out in an even layer up the sides of the bowl. Place bowl in the refrigerator or freezer until cooled, 5-10 minutes.