Bulgur Rice Pudding Recipes

BULGUR RICE PUDDING

Steps:

• 1. Bring 4 cups of water to a boil over high heat. Add the bulgur and salt; reduce the heat to medium and simmer, partially covered, for 30 minutes. Drain the bulgur in a strainer and return it to the pot, off the heat. Cover tightly and let set for 10 minutes. 2. Add the milk, sugar, honey, and vanilla bean to the pot with the bulgur. (If you're using vanilla extract, add it just before serving.) Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low. Simmer until the milk is reduced and the rice is creamy, about 30 minutes. If you're using vanilla extract, stir it in now. If you're planning to eat the pudding warm, serve it now. If you're planning to eat it cold, transfer it to serving dishes to chill. *If you plan to serve this for dessert instead of breakfast, double both the sugar and the honey.

BULGUR PUDDING WITH HONEY AND DATES

Steps:

• Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.
• Stir in the milk, 1/4 cup of honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes.
• Stir in the walnuts, dates, and currants.
• Sweeten with additional honey, if desired.
• Serve warm in bowls.
• Top with a scoop of ice cream, if you wish.
• Options:
• Bulgur-Date Pudding Cake:
• Pour the hot pudding into a buttered 8-9 inch square pan.
• Cool it to room temperature.
• Cover with plastic wrap and refrigerate for at least 3 hours.
• Cut the pudding into 6 or 9 portions and set them on plates.
• Hazelnut-Fig Pudding:.
• Use hazelnuts instead of walnuts and figs instead of dates.

BULGUR MILK PUDDING (TASTY AND A CONSTIPATION CURE!)

Steps:

• Stir bulgar, flaxseed, and cardamom in pot with 1 cup milk.
• Let cook for about 15 minutes on low heat. Make sure the pot is covered.
• Check on it, stir, and add about 1/2 cup more milk, and stir.
• Let cook for another 20 minutes.
• At this point, mix should be soft to taste. Add sugar and mix.
• Add about 3/4 cup milk (more or less depending on how thick you want your pudding) and mix.
• Serve warm.