In a medium-sized bowl, beat 4 eggs lightly. Add sugar and beat a little.
Add 1/2 teaspoon nutmeg and cooked rice to the mixture. Add evaporated milk and stir.
Pour into a greased 2-litre dish and add the low-fat milk. Sprinkle cinnamon on the top. Add the pieces of butter.
Bake in a 150ºC oven for 1 hour or until the top moves a little in the centre if you push it gently.
Check after 50 minutes. Serve with berry compote.
Place the first four ingredients into a pot and cook until the berries have softened and the sugar has dissolved – about 3-5 minutes on a low heat.
Mix the custard powder with the water and add to the boiling fruit. It will thicken over the heat.
Allow to cool slightly (it will thicken more as it rests). Serve with the rice pudding.