Bell pepper bisque

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     :