Bring the coconut milk to a boil in a medium saucepan over medium heat, and then immediately reduce the heat to medium-low. Add the rice and the cardamom, and cook for 1 hour and 15 minutes, stirring occasionally to keep the coconut milk from sticking to the bottom. The liquid will reduce by more than half.

Remove the rice pudding from the heat. If you used cardamom pods, remove them with a slotted spoon. It’s like fishing for cardamom pearls! Next, stir in the stevia.

Allow the rice pudding to cool for 15 minutes, and then transfer it to a serving bowl, cover, and chill it in the refrigerator for at least 4 hours before serving.