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 :
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 59 (40%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 21.6mg||7 %|
|Sodium 275.8mg||10 %|
|Potassium 262.2mg||7 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 15.4g|
|Protein 6.3g||9 %|
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Calories per serving: 148
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