1. Rinse the jasmine rice until the water runs clear. In a saucepan, combine rice, coconut milk and sugar, then cook over medium heat. Stir occasionally and simmer until the rice is tender and creamy (about 20-25 minutes).
2. Divide the rice pudding between serving bowls. Garnish each portion with pomelo wedges and Asian pear slices.
3. Serve this dessert hot or cold, to taste.

This recipe was developed by chef Michael Ho, a contestant on season 12 of Les Chefs! This creamy coconut milk rice pudding is a comforting dessert, perfect for Lunar New Year. The freshness of the pomelo and the sweetness of the Asian pear add a touch of texture and delicious balance to this light, refined sweet treat.