1. In a medium-sized saucepan, combine strained black rice, brown sugar in a pan, a 1/2 cup coconut milk, and 1 cup of water. Bring to the boil, reduce the heat to low, and simmer, stirring occasionally, for 40 – 50 minutes, or until the rice has absorbed most of the liquid.
2. Preheat the oven to 300°F (150°C). In a medium bowl, combine remaining coconut milk, sugar, & coconut. Split vanilla bean in half and with the tip of a knife scrape out contents of the pod and add it to coconut milk mixture, allow to stand for 20 minutes to hydrate coconut.
4. Add eggs to coconut milk bowl and gently whisk until mixed. Strain the egg mixture into a pitcher, reserve coconut.
5. Coat inside of four ramekins with non-stick spray. Spoon (now slightly cooled) black rice mixture into prepared ramekins, fill to about half full. Then evenly pour coconut custard mixture to cover the rice, top each dish with an equal amount of reserved coconut.
6. Place ramekins in a roasting pan, then place roasting pan, on rack in center of your oven. Carefully pour in enough hot water to halfway up the sides of the ramekins. Cover entire pan with foil and bake for about 35-45 minutes, or until the custard has set.