Bring a large saucepan of salted water to a boil. Add the rice and cook for 9 minutes, stirring occasionally. Drain well and return the barely cooked rice to the saucepan. Add 1/2 cup of the garlic cream and cook over moderate heat, stirring constantly, until absorbed. Add the remaining garlic cream, 1/2 cup at a time, cooking and stirring until the rice is al dente and a creamy sauce has formed, about 10 minutes total. If the rice seems very thick, stir in up to 1/2 cup of very hot water. Season the risotto with salt and white pepper and keep warm.