Wash rice, add milk, sugar and salt and simmer until tender.
Cut pineapple slices into pieces.
Soften gelatine in 1/2 cup pineapple syrup and cook gently until it dissolves.
Place warm rice on ice, stir in gelatine and chill until it begins to mound.
Add pineapple pieces and chopped walnuts, reserving some for decoration.
Fold in whipped cream and turn mixture into a fancy mould, rinsed in cold water.
Refrigerate for a few hours till set and well-chilled.
Loosen around edges and unmould.
Decorate with pineapple, walnut and blobs of cream.