Bulgur Rice Pudding Recipes

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.

PLAIN BULGUR PILAF

Steps:

• Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10-15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
• Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.
• Variations
• For a grand and delicious pilaf, stir in 2-3 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.
• For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.