Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring often for 25 minutes or until milk is reduced by half and rice is very tender.
Whisk together cream and eggs. Whisk some of hot rice mixture into egg mixture and then combine all in the saucepan. Cook over low heat, stirring constantly for about 2 minutes until it begins to thicken. Remove from heat and stir in pineapple. Refrigerate and top with your favorite tropical toppings such as orange and lemon zest, pineapple, toasted coconut, whipped cream and cinnamon.