In a saucepan add one can of coconut cream as a portion of the water when cooking your rice either on the stove top or in a rice cooker. If you can't find coconut cream you can use coconut milk but the coconut flavor will be much more subtle. In a saucepan stir together cooked rice, 2 1/2 cups of milk, sugars and salt. Cook over medium heat until thick and creamy, about 20-30 minutes. In a small bowl mix together beaten eggs and remaining 1/2 cup milk. Stir this into the thick rice pudding and continue to stir over medium heat for another 5-10 minutes until desired consistency is reached. Fold in cinnamon, vanilla extract and butter. Serve warm with whip cream and fruit of your choice.