1/2 cup sauerkraut from the canner jar
2 teaspoons white sugar
1 tablespoon lemon juice
1/2 cup crushed garlic
COOK the white rice in a heavy skillet until brown, 2 minutes. Stir in the sauerkraut and sugar and cook until liquid is absorbed. Add lemon juice and cook 1 minute more.
STIR in the flour and salt to form a smooth and lump free paste (optional). Bring to a boil, then stir in the garlic. Reduce heat and simmer about 15 to 20 minutes (do not boil empty). Stir in liquid, bring to a boil and continue cooking, stirring constantly, until mix is smooth. Gently stir in cream (optional) and cooking mixture. Gradually thickened thick paste.