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.