Traditional-style baked rice custard

This is bascially what I've been living on for the past several days. Don't add the sultanas if you are super sensitive - I only used about 10 of those 'nasty' little yummy brown super sweet fruit. It's a bit of fiddling about, but well worth the effort IMO. I have had no bad reaction/s to this recipe, but as usual, please assess your individual tolerance and daily load when you eat it. Enjoy!
Ingredients:
75g (1/3 cup) medium grain white rice
750 mls (3 cups) Lactose Free milk
70g (1/3 cup) caster sugar
4 eggs
(I used my own chookies' eggs, but you can buy free range at most s/markets)
1 tsp pure vanilla extract (don't use the synthetic chemical crap!)
10-15 sultanas
pinch of ground nutmeg (don't use if super sensitive)
Method:
Pre-heat oven to 180 C. Cook the rice until tender, drain & set aside. Use a fork to whisk together the milk, sugar, eggs and vanilla. Stir in the rice and sultanas.
Line the base of a roasting pan with a tea towel folded to fit and place a 1.5L (6-cup) capacity ovenproof dish in the pan. Pour the custard mixture into the dish. Sprinkle evenly with nutmeg. Pour enough boiling water into the pan to reach halfway up the side of the dish. Bake in oven for 40-45 mins, until the tip of a knife comes out cleanly. Remove dish & set aside to cool for an hour.
TIPS:
Make sure you use a baking dish of the size specified. If the dish is too large the custard may cook too quickly, becoming dry & rubbery.
For a smooth result, use a fork to whisk the egg mixture. A balloon whisk causes bubbles to form in the custard as it bakes, creating an unpleasant mouth feel.
Be very careful not to overcook the baked custard or it will separate. If you see tiny bubbles throughout the custard, it's overcooked.