For Rice Pudding:
Combine coconut milk and milk in a saucepan with lime leaves and a small stalk of lemon grass, cinnamon stick, nutmeg and cardamom pods in a 3-4 qt. saucepan and bring to a boil over medium-high heat.
Reduce heat to low and simmer 20 minutes until slightly thickened, stirring frequently. Strain the milk into another saucepan.
Add cooked rice continuously stirring to combine.
Return mixture to a simmer and continue to cook, stirring often, until rice has absorbed much of the milk base and pudding has thickened. Cook for about 10-15 minutes.
For Pineapple Ginger Compote:
In a hot pan, add the butter. Once the butter melts add the chopped pineapple, cook in the butter till soft.
To this, add the ginger, lime zest, sugar free and lime juice. Mix all the ingredients together until it reduces to a nice thick consistency.
Spoon warm pudding into bowl and top with the pineapple and ginger compote.