Add sugar, pineapple, cinnamon and star anise into a large frying pan
Cook at medium-low heat until the sugar has melted.
Add butter into step 2 and cook until the butter has melted then add water and bring to a boil. Once it has started to boil simmer until the syrup is thick and ready to serve.
Add coconut milk, milk, rice, sugar and salt into a large saucepan. Bring to a boil then turn the stove to medium-low heat and cook for 10 minutes, stir often.
Pour it into a greased baking dish and sprinkle the nutmeg on top.
Cover it with tin foil and bake at 160c for 1 hour, stir it and checking it often. Cook until the rice is tender.
Serve with caramelised pineapple, pomegranate and pistachio.