1.Lightly grease 6 (½ cup capacity) ovenproof dishes. Combine rice, sugar, coconut milk and water in pan, stir over heat until sugar is dissolved. Bring to boil, simmer, uncovered, stirring occasionally, for about 20 minutes, or until nearly all the liquid has been absorbed.
2.To make custard. In the top of a double boiler heat the milk until warm but not scalding. If you don’t have a double boiler use a heatproof bowl over a saucepan of water (in both cases the water should be boiling underneath but not actually touching the base of the bowl).
3.Whisk the eggs and sugar together and mix this into the milk, continuing to heat and stir with a wooden spoon until the custard starts to thicken.The water underneath should be at a low simmer, if it is boiling too vigorously the custard will curdle (in fact the custard should never boil, just be on the edge so that it thickens to a smooth, creamy consistency). As soon as it reaches this point, take the custard off the heat.
4.Spread rice evenly into prepared dishes. Pour custard evenly over rice. Sprinkle with seeds.
5.Place dishes in baking dish, pour in enough hot water to come halfway up sides of dishes, cover dishes with foil. Bake in moderate oven for about 1 hour until custard is set. Remove dishes from water, cool, refrigerate until cold.
6.Serve custards with fresh fruit, if desired.