Creamy Pumpkin Rice Pudding

Ingredients

• 1 cup white rice (white rice is optimal, but I used long-grain yellow in this last time and it came out just as tasty,)
• 2 cups water
• 2 1/2 cups milk (or a milk variant I mentioned above, or one you like)
• 1 cup pumpkin puree
• 1 teaspoon unsweetened applesauce
• 3/4 cup sugar
• 1 teaspoon pumpkin pie spice (or, 1/4 tsp each ground allspice and ginger, cinnamon, and nutmeg but I'm too lazy for that)

Directions

1. 1

   Rinse the rice, and cook it according to instructions (but don't add oil/butter, greasy rice will mess up this recipe) or just add the 2 cups water to a saucepan with the rice and simmer it for 15-20 minutes until fluffy. I think microwaving the rice (please check your brand of rice's instructions) will also work if you're in a hurry but I've only done it the stovetop way so far.

2. 2

   Don't rinse or drain the fluffy rice! It kills the nutrients and will also be hard to stir after this.

3. 3

   Add the milk, or milk variant, and stir it in well. Then add the applesauce and meld it perfectly.

4. 4

   Let the mixture simmer over medium heat until it thickens.

5. 5

   Add the pumpkin, mix thoroughly. Then add the sugar and spice.

6. 6

   Stir and let it cook until the rice is soft.

7. 7

   Pour into a large heatproof bowl/container, or individual serving ramekins/bowls, and let it chill for at least 2-3 hours before serving.

8. 8

   For presentation, garnish with cinnamon sticks or fresh mint leaves.