As I was growing up one of my favorite “desserts” or treats was rice pudding. As my mother would call it in Spanish, arroz con leche. As I got older my husband introduced me to “trigo con leche” my first impression: ewwww. Little did I know it is and I dare say it, tastier and better than rice pudding.
Bulgur has properties that only as an adult I am able to understand and appreciate. Fiber, manganese, magnesium and iron to name just a few.
It tastes a little nuttier than rice, toasted rice if you would….and when you add the creamy evaporated milk, sugar, and spice the taste elevates you and gives you comfort. It takes a little longer to cook but the wait is definitely worth it!
Healthier than rice pudding? Yes…. Now…in my home we prepare both!!
2 cups bulgur
7 cups water (more may be needed)
4 cinnamon sticks
2 cups evaporated milk
2 cups of milk
1 teaspoon clove powder
½ cup raisins
½ teaspoon salt
A pinch of lime or orange peel
1 1/2 cup sugar (or to taste)
½ teaspoon freshly grated nutmeg
Soak the bulgur: Mix bulgur and 6 cups of water. Let it rest for at least two hours (you can leave it overnight in the fridge). If the water gets toó starchy change it but each time you do add the same 6 cups. The bulgur will absorb some but thats okay.
Boil the bulgur: Place the bulgur, water from soaking, and cinnamon in a heavy pot and boil over medium heat for 10 minutes, add an extra cup of water if it looks like it might need it.
Cook pudding: Add milk, clove powder, salt, orange peels. Cook over low heat until it acquires a pudding-like consistency 10-15 mins, stirring frequently to prevent it from burning or sticking to the bottom. Leave longer if you taste and the grains are hard. You want a soft creamy mouthful. Add sugar to taste.
Serving: Serve warm if you are using it as a breakfast dish or serve in individual bowls and chill to serve as dessert. Sprinkle with cinnamon and raisins before serving.