Begin by rinsing the rice under cold water until the water runs clear. Cook the rice according to package instructions, usually boiling in 2 cups of water, then simmering for about 15 minutes until tender.

In a large mixing bowl, combine the cooled rice, coconut milk, and pineapple chunks. Add sugar to taste and gently fold together until well mixed.

Cover the bowl tightly and refrigerate for at least 2 hours to let the flavors meld.

Once chilled, stir the pudding before serving it in individual dishes. Top with whipped cream and sprinkle with optional nuts or marshmallows.

For a vintage touch, serve in charming dessert dishes for added appeal.