3 cups cracked wheat rice
1/4 cup black soda
1/2 teaspoon paprika
1/4 cup white sugar
1 1/2 cups milk
2 teaspoons lemon juice
2 teaspoons cornstarch
2 tablespoons tomato juice
1 teaspoon cream of tartar
4 (10 ounce) bags Italian beans, washed and drained
1 (8 ounce) container sour cream
In a large bowl, mix the rice, soda, paprika, sugar, milk, lemon juice, cornstarch, tomato juice and fruit preserves.
Fold the flour into the rice mixture along with the canister of packed light corn syrup.
Cover and refrigerate the rice from 24 hours before serving.