Rinse rice in hot water for 1 min. In heavy pot, cook bacon until crisp; add onion, celery, carrot and rice. Cook, stirring occasionally, until onions are translucent, three minutes. Add the chicken broth; heat to a boil. Reduce heat to low, cover and simmer until rice is tender, 45 minutes to an hour. Add cream and season with salt and pepper. Sprinkle with parsley.