Add 400 ml Light coconut milk, 400 ml Almond milk, 2 tablespoon Sugar and1 tablespoon Vanilla extract.
Put on a medium heat and bring to the boil. Turn down to a simmer and gently cook for 35-40 minutes, stirring every 5 minutes, until it has thickened.
Put 0.5 Pineapple and 1 tablespoon Sugar into a frying pan.
Gently heat for 10 minutes.
Spoon the cooked rice pudding into bowls and top with the cooked pineapple, Coconut flakes and a dusting of Nutmeg.
Notes
You can swap the coconut and almond milk for any kind of milk, but it won't be as creamy.
Swap the pineapple for mango (or a combination of both). Cook it in the same way, to mix things up a bit.
You can cook this in the slow cooker on high for 2-2.5 hours, but you might need to add a little bit more milk towards the end if it is too thick.
You can freeze this in individual portions or keep it in the fridge for up to 2 days. Just make sure it has cooled completely before putting it in the fridge or freezer.