Cook rice: Add rice, water, ¾ cup of coconut milk, cardamom, and salt to a medium saucepan. Bring to a boil over medium-high heat. Cover with a lid and turn the heat down to medium-low. Cook, until the liquid is absorbed and rice is cooked through, 30 to 35 minutes. If rice needs more cooking time, add a splash of extra water and continue cooking.
1 cup Thai black rice, 1 (14 fl oz/398 ml) can coconut milk, divided, 1¼ cups water, ½ teaspoon ground cardamom, Pinch fine sea salt
Warm oranges: Stir together water, maple syrup, and a healthy pinch of cardamom into a skillet. Add the oranges and warm gently over low heat, until you see wisps of steam, about 5 minutes.
2 tablespoons water, 1 tablespoon maple syrup, 3 blood oranges, peeled and sliced into ½-inch thick rounds, Pinch ground cardamom
Finish rice: Once the rice is cooked, add maple syrup, the remaining coconut milk, and vanilla. Simmer uncovered, stirring frequently, for 5 minutes.
1 (14 fl oz/398 ml) can coconut milk, divided, 3 to 4 tablespoons maple syrup, 1 teaspoon vanilla extract
Assemble: Spoon the rice into a bowl. Top with orange (and their juices). Drizzle extra coconut milk on top (optional).
1 (14 fl oz/398 ml) can coconut milk, divided