Brew 2 chai tea bags in 200ml boiling water. Allow to brew for 20 minutes, remove tea bags and mix with 300ml skimmed milk and 5 tbsp sweetener.
Weigh 100g risotto / short grain / pudding rice into a deep baking dish and place a cinnamon stick on top. Pour milk tea on top of the rice.
Place in a 200 degrees C oven for 20 minutes. Then remove the cinnamon stick and bake for another 30 minutes.
Remove from the oven and then serve topped with pomegranate seeds.
Syn free using skimmed milk as healthy extra… or 6 syns for the entire recipe.