Spray 5 (5-ounce) custard cups or molds with cooking spray; set aside. Spray heavy medium saucepan with cooking spray; heat over medium-high heat until hot. Add mushrooms; cook and stir 5 minutes or until tender. Stir 3/4 cup water, apple juice, cinnamon sticks, salt and allspice into saucepan; bring to a boil over high heat. Stir in rice; cover. Reduce heat to medium-low. Simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove saucepan from heat. Remove cinnamon sticks and allspice; discard. Stir pecans and chives into saucepan. Spoon rice mixture evenly into prepared cups; pack down with back of spoon. Let stand 5 minutes; unmold onto serving plates. Serve immediately. Garnish as desired.