Method Custard: place in bowl, eggs, sugar, vanilla and beat until creamy, add milk and stir. In ovenproof dish, press pineapple pieces around the sides, place rice in base of dish and spoon custard over rice and pineapple. Pour 5cm of water in baking dish and sit the pineapple rice custard in the baking dish. Place in oven and bake at 180°C for 1 hour or until cooked. To test if cooked, place the tip of a knife gently into the middle about 2 cm deep. If thickened, the custard is cooked.