Baked Rice Custard

As a child I remember enjoying rice custard its making a comeback in my life I love it served with poached exotic or common fruits

2½ cups milk
3 eggs
1/3 cup caster sugar
1 teaspoon vanilla extract
½ cup cooked rice
½ cup sultanas’
¼ teaspoon ground cinnamon

Preheat oven to moderate, 180°C.
In a medium bowl, whisk milk, eggs, sugar and vanilla until well combined. Stir in rice and sultanas.
Pour mixture evenly into prepared dish Place ovenproof dish in a large baking pan.
Add enough boiling water to baking pan to come halfway up the sides of dishes. Bake 25-30 minutes.
Sprinkle custard with cinnamon. Bake a further 25-30 minutes until custard is set. Serve warm or cold with cream or ice-cream, if desired.