Boil the water with cinnamon, salt, cardamom, and a little sugar. Add in the rice and stir. Cook over medium heat until just cooked. Don't over cook.
Saute the apples: Heat coconut oil over high heat. Add in the apples. Allow them to caramelize a bit. Add sugar and melt it down, stirring occasionally. Remove pan from the heat and add limoncello. Flame the pan to burn off the alcohol. Add in orange juice and stir. Allow the liquid to reduce down until it becomes a caramel glaze on the apples.
Preheat the oven to 350.
Make the custard: Whisk the eggs. Add in the sugar, and continue whisking. Add in the cream and mix well. Stir in the remaining ingredients.
Spray an oven proof dish or pan with pan spray. Layer some of the apple on the bottom. Fold the rice and apples into the custard. Pour the mix into the sprayed pan. Then place in a pan with water in the oven. Bake for approximately 1 hour until it is firm. Cooking time may vary depending on the depth of the cooking vessel. You could do individual ramekins. They should cook in 20 to 30 minutes.
While the custard is baking, make the caramel sauce: Heat sugar in the raw over high heat until it starts to melt. Stir it frequently to prevent burning. Add the lemon juice and limoncello. Flame the alcohol. Add in water and bring to a boil while stirring. The sugar will harden when the liquid is added. As it comes to a boil, it will loosen. Stir and reduce the liquid by about 1/2. Set aside to serve warm.
For service, you can either cool it and cut portions, or, serve it warm with the warm caramel sauce.
