1. Bring first 4 ingredients to a simmer in a large saucepan over medium-high seat, stirring occasionally. Reduce heat to medium-low; simmer, stirring often, 20 to 25 minutes or until milk is reduced by half and rice is very tender.
2. Meanwhile, whisk together cream and eggs. Whisk 2 Tbsp. hot rice mixture into cream mixture. Reduce heat to low; stir cream mixture into remaining rice mixture. Cook, stirring constantly, 2 minutes or until mixture begins to thicken. Remove from heat; stir in pineapple and next 3 ingredients. Serve hot or cold with desired toppings.
*1 (8-oz.) can pineapple tidbits, drained, may be substituted.
**Vanilla extract may be substituted.