Step 1: The Initial Simmer
In a medium, heavy-bottomed saucepan, combine the 1/2 cup of Arborio rice, 3 cups of the milk (reserving 1 cup for later), 1/2 cup of sugar, and 1/4 teaspoon of salt. Stir everything together. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.

Step 2: The Slow Cook
Once the mixture reaches a gentle simmer, reduce the heat to low. You want the pudding to be barely bubbling. Continue to cook, uncovered, for about 25-30 minutes. During this time, you need to stir it frequently—every 3-4 minutes is ideal. This agitation is crucial; it helps the rice release its starches and prevents a skin from forming on top. The mixture will gradually thicken as the rice absorbs the milk.

Step 3: Prepare the Custard Base
While the rice is simmering, prepare your egg yolk mixture. In a separate medium-sized bowl, whisk together the 2 large egg yolks and the remaining 2 tablespoons of sugar until the mixture is pale yellow and smooth. Set this aside.

Step 4: Temper the Eggs (The Most Important Step!)
After 25-30 minutes, the rice should be tender and the mixture should have thickened considerably. Now it’s time to temper the eggs. This process slowly acclimates the eggs to the heat, preventing them from scrambling.
Slowly ladle about half a cup of the hot rice mixture into the bowl with the whisked egg yolks, whisking constantly and vigorously as you pour. Once that is fully incorporated, add another half cup of the hot mixture, still whisking. Now, the egg mixture is warmed up. Slowly pour the warmed egg mixture back into the saucepan with the rest of the rice pudding, stirring constantly.

Step 5: The Final Thickening
Continue to cook the rice pudding over low heat for another 2-3 minutes, stirring constantly. The pudding will thicken noticeably into a rich, custard-like consistency. Be careful not to let it boil at this stage. Remove the saucepan from the heat.

Step 6: Finishing Touches
Stir in the remaining 1 cup of milk (this thins the pudding to the perfect consistency and helps cool it down slightly), the 1 1/2 teaspoons of vanilla extract, the 1 tablespoon of butter or coconut oil, and the 1/4 teaspoon of cinnamon and pinch of nutmeg (if using). Stir until the butter/oil has completely melted and everything is well combined.

Step 7: Add the Pineapple
Gently fold in the 1 cup of drained, diced pineapple. Stir just until it’s evenly distributed throughout the pudding.

Step 8: Cool and Serve
You can serve the pineapple rice pudding warm right away. Alternatively, for a chilled version, transfer the pudding to a bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding. Chill in the refrigerator for at least 4 hours, or until completely cold. The pudding will thicken further as it chills.