1-2-3 Tropical Pudding

2 cups rice, cooked
1 quart milk
1 can (8 oz) crushed pineapple, drained
2 packages (4 servings size) vanilla instant pudding
1/2 cup coconut sweetened flakes
1/4 cup pecans, chopped (optional)
1 can vanilla extract
2 cups frozen whipped topping, thawed

Prepare pudding with milk according to package directions. Stir in rice, crushed pineapple and coconut. Fold in whipped topping. Spoon into individual serving dishes and chill for 1 to 2 hours, garnish with pecans before serving.