4.5 cups whole milk
1 cup arborio rice
pinch of salt
1 cup sugar
2 Tbs dry breadcrumbs
1/2 cup chopped blanched slivered almonds
1/4 cup chopped candied orange peel
2 tsp grated lemon peel
1/4 tsp almond extract
4 large eggs
Bring milk to boil in large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is desolved and mixture is thick and creamy, stirring frequently, about 30 minutes. And 1/2 cup sigar and stir 2 minutes. Remove from heat and cool to lukewarm, about 30 minutes.
Preheat oven to 325 F. Butter 10 inch diameter springfoam pan with 2.5" tall sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yokes and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. It can be prepared 1 day ahead- cover and refrigerate, bring to room temperature before serving.
Run small knife around cake to loosen, release pan sides from cake and put it on a platter. Sift powdered sugar on top.