For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water. Moroccan Rice Pudding - NYT Cooking
Forget egg yolks and water baths. This is a simple and superb rice pudding that uses only milk, sugar, cream, rice, salt and your choice of flavorings: rum, almond extract, vanilla, orange zest, cardamom, nutmeg, anything else you can dream up. Rice Pudding With Golden Raisins - NYT Cooking
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Coconut and Brown Rice Pudding - Mark Bittman. Sounds tasty (and cheaper than buying rice pudding from Wheatsville). Also, I like the reference to putting rice grains in the food processor to "scratch their hulls."
This is comfort food at its sweetest and most gentle: a rice pudding cooked in a medium oven, watched carefully, and flavored with a touch of cinnamon You can top it off with raisins or currants, some toasted pecans or a bit of brown sugar — or just leave it alone.