Creamy Pumpkin Rice Pudding

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 cup rice ( 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)

Recipe

• 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 don't rinse or drain the fluffy rice! it kills the nutrients and will also be hard to stir after this.
• 3 add the milk, or milk variant, and stir it in well. then add the applesauce and meld it perfectly.
• 4 let the mixture simmer over medium heat until it thickens.
• 5 add the pumpkin, mix thoroughly. then add the sugar and spice.
• 6 stir and let it cook until the rice is soft.
• 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 for presentation, garnish with cinnamon sticks or fresh mint leaves.