1/4 c Long-grain white rice

4 lg Red bell peppers -- coarsely

Chopped 1 sm Onion -- chopped

2 c Chicken stock

2 c Milk

1/2 c Heavy cream

1/4 ts Cayenne

1/4 ts Hungarian sweet paprika

1/8 ts White pepper

Salt to taste

Place the rice in a small saucepan with 2 cups of water. Bring to a boil, reduce the heat to low and simmer uncovered until the rice is overcooked and mushy and the water has almost boiled away, about 40 minutes. In a medium saucepan, combine the red peppers, onion and 2 cups of water. Boil over moderate heat until the peppers are tender but still bright red, about 10 minutes. Drain at once. Put the rice, red peppers, onion and 1 cup of the chicken stock into a blender or food processor. Puree until smooth. Strain the puree into a medium saucepan, add the milk and the remaining 1 cup of chicken stock. Simmer over low heat for 5 minutes to thicken slightly. Stir in the cream, cayenne, paprika and white pepper. Season with salt to taste. Cover the bisque and set aside for 1 hour to blend the favors. Rewarm over low heat before serving. NOTE: May be made day ahead of time. Recipe By :