Tropical Rice Pudding with Pineapple & Honey

I like this recipe I found for rice pudding in the January 2015 issue of Women's Day because it cooked on the stove top and does not contain eggs.  You might like it because it uses. . . . PINEAPPLE!!!!!!

3 3/4 cups milk (recipe called for whole milk, I think it would GREAT with Coconut milk)
1/2 cup basmati rice
3 T. sugar
1 T. pure vanilla extract
1/4 tsp. salt
5 oz. fresh pineapple thinly sliced
1 T. honey
the recipe called for roughly chopped roasted salted cashews.  You might try pumpkin seeds or sunflower seeds.

In a medium heavy saucepan, bring the milk, rice and sugar just to a boil.  Immediately reduce heat and gently simmer, stirring frequently, until rice is tender and milk is mostly absorbed, 23-25 min. Remove from heat, stir in vanilla and salt.  Spoon into bowls, top with pineapple and drizzle with honey.  Sprinkle with salted crunchies that not nuts so you will not go into anaphylactic shock.