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 :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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