This has become the top-selling dessert at my cafe...we've been using arborio rice instead of the long-grain variety, and finishing off with heavy cream instead of milk, and vanilla bean paste instead of extract. I think it's got a better texture, looks better after cooking for so long, and seems to be an even starchier variety of rice...it comes out even CREAMIER in the end with these changes.

Reviewed On: Aug. 13, 2009