Bulgur Rice Pudding Recipes

TURKISH BULGUR PILAF RECIPE

Steps:

• Place the bulgur in a bowl and rinse a few times. Set it aside.
• Heat the olive oil in a pot over medium heat. Sauté the onion until translucent and then add the minced garlic. Cook for a minute.
• Add in the diced green pepper and cook for a few minutes until it softens.
• Add in the chopped tomatoes and stir well. Cook until they start releasing their juice.
• Add the tomato paste and stir well so it combines with the other ingredients.
• Add the salt and pepper and add in the rinsed bulgur. Stir well.
• Turn the heat to medium high and add in the water. Once it comes to a simmer, lower the heat to medium, cover with a lid and cook for about 20-25 minutes until the water is almost completely evaporated.
• Wrap the lid in a clean kitchen towel and place it on the pot. Turn the heat to medium low and cook for another 10 minutes.
• Turn the heat off the let the bulgur sit for 5 minutes untouched, then fluff it with a fork and serve.

MUJADARA HAMRA (LENTILS & BULGUR)

Steps:

• Check lentils for stones that need to be discarded
• Wash and soak for a couple of hours (I do this to speed up the cooking process)
• After soaking lentils, discard and wash lentils to rid any excess sediment
• Place lentils in a large pot with water, bring to boil
• Cover the pot of lentils and simmer over low heat about 10 minutes or until lentils are par cooked.
• Drain par cooked lentils in a colander and save liquid. You will use this later
• Heat oil in a saucepan over medium heat
• Cook the onions for about 30-40 minutes, stirring every few minutes until they are dark golden brown. (You'll need to be patient for this step - the onions must be like this as the dish relies on the taste of the caramelised onion)
• Once onions are a dark golden colour, pour the liquid from the lentils into the onions and let it simmer for a couple of minutes to combine.
• Add the cooked lentils, salt (to taste) and cracked wheat (bulgur), stir through thoroughly.
• Cover the saucepan and cook over very low heat for 25-30 minutes.

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.

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 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.

SUTLAC WITH BULGUR

Steps:

• Wash the bulgur well and drain it.
• In a pot, heat the water with the salt, add the bulgur to it. Cover the pot and leave to boil for 30 min. until the bulgur absorbs the water.
• Add the sugar, milk and butter. Put on the stove and boil another 20 min., while stirring from time to time.
• Remove from the stove, add the vanilla , stir and place the lid on.
• Leave to cool and distribute into glasses or bowls. Sprinkle with cinnamon.

COCONUT RICE PUDDING WITH RASPBERRY SAUCE

Steps:

• Add the rice, water, and coconut milk to a saucepan and bring to a boil. Cook over low heat for about 20-25 minutes, stirring frequently, until the rice is tender and the mixture is creamy. Stir in agave syrup and desiccated coconut to taste.
• While the rice is cooking, make the raspberry compote. In a small cup, whisk 2-3 tbsp of the water and the cornstarch until well combined. Set aside.
• Add the raspberries and the rest of the water to a saucepan and bring to a boil. Cook until the raspberries are soft and mash them with a fork. Then stir in the cornstarch mixture and bring to a boil for a second time until thickened to desired consistency (Note: it will thicken more as it cools). Add vanilla extract, a squeeze of lemon juice, and sugar to taste.
• Serve your creamy rice pudding in bowls or jars and layer it with raspberry compote. Garnish with your favorite fresh fruits and cinnamon as desired.
• Enjoy warm or cold!