Begin by mixing the water and vegetable stock in a bowl, until the cubes are dissolved. Pour into a large saucepan.
Add the cream cheese, lemon zest, lemon juice, salt and pepper to the saucepan and bring to a boil. Stir with a whisk to blend.
Stir in the pasta rice and return to a boil. Reduce heat and simmer while covered for about 10 to 12 minutes, stirring regularly, until pasta rice is tender. If there is too much liquid in the saucepan for your liking, spoon some of it off. Stir in basil and serve.