Break china grass into very small pieces.
Soak in half litre water, till transparent and spongy.
Bring milk to boil, simmer for 5-7 minutes.
Add sugar, stir till dissolved, take off fire, keep aside.
Bring chinagrass to boil, stirring continuously.
When transparent, take off fire.
Strain into milk, stirring continuously.
Dry roast soji till aroma exudes, add 1 tbsp. butter.
Stir, add 1 cup boiling water, stir and cook.
Add to milk, stir continuously till there are no lumps.
Separate each grain of cooked rice with fingers.
Add to milk, add vanilla essence, stir.
Stir frequently till cooled.
Add cream and stir till mixed.
Pour into pudding dish approx. 8" wide.
Place in the freezer to set.
For caramel layer:
Heat sugar in a heavy pan, till half-melted.
Add brown sugar, heat further till fully melted.
Stir gently, to avoid burning.
Add water, stir till dissolved, bring to a boil.
Cool a little.
When pudding is partially set, pour caramel over it.
Cover completely by tilting dish.
Return to freezer till pudding is firmly set.
Serve chilled either as is or with vanilla icecream.
Making time: 40 minutes (excluding cooling and setting time)
Makes: 5 servings
Shelflife: 2 days refrigerated
Variation: One may add crushed strawberries, mango pulp, etc. at the stage of adding the cream.
2 tbsp. sugar
1 tbsp. brown sugar
2 tbsp. water
For pudding layer
1 litre whole milk
1/2 cup fresh thick beaten cream
1 cup cooked cooled basmati rice
1/3 cup large grained soji (semolina)
1 packet china grass
1/2 cup sugar
1/2 tsp. vanilla essence