Espresso and Lime

0 Cook a cup of arborio rice in milk according to the instructions on the package and set aside to cool (you can also use 3 cups of leftover rice here too)
1 Preheat your oven to 350°
2 Generously grease a 9” springform pan, line with parchment paper and set aside for now
3 In a large bowl, whisk 4 large eggs with 1/2 cup of granulated sugar, 1/3 cup of brown sugar and 1 teaspoon of pure vanilla extract 
4 Add 15 ounces of drained ricotta, 1 teaspoon of ground cinnamon, 1 tablespoon of fresh lemon zest and 1 tablespoon of fresh orange zest and mix until fully combined 
5 Add 3 cups of cooked and cooled rice and mix until evenly distributed 
6 Sprinkle a thin layer of sliced almonds over the bottom of the prepared springform pan, spread the batter evenly and then top with remaining sliced almonds 
7 Bake in a 350° oven for 60-65 minutes or until lightly set 
8 Allow the cake to cool fully before transferring it out of the pan and slicing
9 Garnish with a generous dusting of confectioners sugar before serving