Step 1

In the pressure cooking pot, combine rice, water, oil, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time.

Step 3

When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.

Step 5

Add coconut milk and sugar to the rice in the cooking pot; and stir to combine.

Step 7

In a small mixing bowl, whisk eggs with milk and vanilla. Pour through a fine mesh strainer into the cooking pot. Select Sauté and cook, stirring constantly, until mixture just starts to boil. Turn off the pressure cooker and stir in the pineapple tidbits.

Step 9

Pour into serving dishes and chill. Pudding will thicken as it cools.

Step 11

Served topped with whipped cream, toasted coconut, and a maraschino cherry if desired.