Sauté garlic and chilli in olive oil in a large pot over medium heat. Add rice and stir through chilli garlic oil. Add white wine and stir through rice.
In a separate saucepan, keep chicken stock gently simmering. Add 1 cup of chicken stock at a time to rice, stirring continuously until all liquid absorbed, then add another cup. Repeat until four cups of stock used. Then add seafood mix to the pan together with the pasta sauce. Stir through until liquid absorbed and seafood cooked. Add remaining cup of stock if required, and continue to stir until all liquid absorbed. Remove from heat and stir through spring onion and Vitasoy Soy Milky until well combined. Season with pepper and serve immediately.