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Cream Of Rice Soup

1 cup rice, well washed. 1/2 quarts cold water. 1 onion sliced. 2 cups hot cream or milk. 1/4 cup butter. 2 tablespoons flour. 1 green pepper cut in shreds.

Salt, cayenne and nutmeg. 1 teaspoon finely chopped parsley.

PROCESS: Heat water to boiling, season with salt and add rice, onion and green pepper (discarding seeds and veins). Cook until rice is soft; rub through a sieve. Melt butter in a saucepan, add flour, stir to a smooth paste, add cream slowly, stirring constantly. Add seasonings and cook over hot water ten minutes. Combine with rice mixture, continue cooking five minutes. Turn into hot soup tureen and sprinkle over with parsley.