Breakfast Bulgur with Milk (Trigo con Leche)
- 4 cups evaporated milk
- 4 cups water
- 2 cups #3 coarse Bulgur Wheat
- 1/4 cup rice
- 4 cinnamon sticks
- 1 tsp. cloves
- pinch of ground nutmeg
- sugar to taste
- pinch of salt
- Before starting to cook: Soak the bulgur and rice in the water for at least 2 hours, preferably overnight.
- Mix all the ingredients (except the milk), put the mixture in a pot and boil at medium heat until the rice is very soft, adjust water if necessary. Add the milk and stir regularly to avoid sticking. When it acquires pudding-like consistency, turn off the heat. Serve hot if you are using it as a main dish or chill to serve as a dessert.
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