Chai Rice Pudding

In the saucepan add the milk, teabags and vanilla. Simmer over a medium heat for 10 minutes, until the milk begins to bubble.

Remove from the heat before it begins to boil and leave for 15 minutes for the teabags to infuse the milk. When it's ready, it should look like very milky tea and smell like a chai latte.

Remove the tea bags from the milk and discard.

Pour the milk into the slow cooker with the rice. Cook on high for 3 hours, stirring every hour, until the rice has absorbed most of the liquid and has a creamy consistency.

Stir in the sweetener to taste and serve with a sprinkle of ground cinnamon on top.