Creamy Pumpkin Rice Pudding - cooking recipe

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)

Preparation

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.
Don't rinse or drain the fluffy rice! It kills the nutrients and will also be hard to stir after this.
Add the milk, or milk variant, and stir it in well. Then add the applesauce and meld it perfectly.
Let the mixture simmer over medium heat until it thickens.
Add the pumpkin, mix thoroughly. Then add the sugar and spice.
Stir and let it cook until the rice is soft.
Pour into a large heatproof bowl/container, or individual serving ramekins/bowls, and let it chill for at least 2-3 hours before serving.
For presentation, garnish with cinnamon sticks or fresh mint leaves.