| 1 | Place the rice in a small saucepan with 2 cups of water. |
| 2 | 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. |
| 3 | In a medium saucepan, combine the red peppers, onion and 2 cups of water. |
| 4 | Boil over moderate heat until the peppers are tender but still bright red, about 10 minutes. |
| 5 | Drain at once. |
| 6 | put the rice, red peppers, onion and 1 cup of the chicken stock into a blender or food processor. |
| 7 | Puree until smooth. |
| 8 | strain the puree into a medium saucepan, add the milk and the remaining 1 cup of chicken stock. |
| 9 | Simmer over low heat for 5 minutes to thicken slightly. |
| 10 | Stir in the cream, cayenne, paprika and white pepper. |
| 11 | Season with salt to taste. |
| 12 | Cover the bisque and set aside for 1 hour to blend the favors. |
| 13 | Rewarm over low heat before serving. |
| 14 | note: may be made day ahead of time. |
| 15 | recipe by : |
