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
  1. Before starting to cook: Soak the bulgur and rice in the water for at least 2 hours, preferably overnight.
  2. 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.