Soak the rice for 15 minutes in water, then wash it well and put it to boil with a little salt and a few drops of oil. In a separate container, mix the cream, cheese and season them with oil, salt, and pepper.
Add the chopped dill and finely chopped pickles. Stir a greater portion of the sauce with the boiled rice and pour it into small bowls. Place them in the refrigerator for about an hour.
Flip the bowls upside down onto a large dish and pour on the rest of the sauce. Then serve. Cut a few pickles lengthwise for a garnish.