Trigo con Leche (Bulgur Pudding)

Trigo con leche (Bulgur pudding)

Life moves in circles, doesn’t it? And never is this more evident than when you have kids, and one day you look at yourself in the mirror and your mother (or father) stares back at you, while that kid loudly demanding your attention reminds you of that child that used to look at you from inside the mirror. You sigh, half annoyed, half startled and realize that you have changed in ways that you did not believe possible.

Why, yes, I might be feeling a tad old these days.

Trigo con leche (Bulgur with milk)Trigo con leche (Bulgur with milk)

I used to be your typical example of the liberated, modern urbanite, wondering almost half way through my 30s if I was ever actually going to have kids. I love kids, but the enormous responsibility of raising one scared me witless. I questioned myself, questioned my motives and my husband’s, I wondered if I was cut out for the job. What if? What ifs…

And then my daughter came, and I understood every cliche about parenthood. Yes, parenthood is tremendously difficult, and indescribably rewarding. Scary and exhilarating. And no, until you are yourself responsible for another human being you will not understand it fully. In Aunt Ilana’s words – a veteran of motherhood by the time I was pregnant – “only lousy parents don’t question themselves”, and sometimes “because I say so!” is a perfectly-good explanation.

Trigo con leche (Bulgur with milk)Trigo con leche (Bulgur with milk)

I did not like this dish as a kid; but my mom loved it. Bulgur has a tough husk that even after much soaking and boiling does not get totally soft. I did not like the texture, I wished it were sweeter, but my pleads fell in deaf ears and a “that’s what we have for dinner” put an end to any protests.

Nadia had never tried it, I hadn’t cooked this since she was born. I decided to make some new pictures, and see if I had changed my mind about it. Much like with avena I found myself enjoying the familiar texture, the aromatic spices, the subtle sweetness. In a perfect example of life moving in circles, my daughter did not like it. Of course, “that’s what we had for dinner”.

Aunt Clara
Trigo con leche (Bulgur with milk)
Prep time
Cook time
Total time
This is yet another case in which a dessert dish is used also as a breakfast dish, or a light dinner dish.
Serves: 6 servings
  • 2 cups of bulgur
  • 4 cinnamon sticks
  • 4 cups of evaporated milk
  • 1 teaspoon of clove powder
  • ½ cup of raisins
  • ½ teaspoon of salt
  • A pinch of grated lime peels
  • 1 cup of sugar (or to taste)
  1. Soak the bulgur in 6 cups of water for at least two hours (you can leave it overnight in the fridge).
  2. Place the bulgur, water from soaking, and cinnamon in a heavy pot and boil over medium heat for 5 minutes (add an extra cup of water if it looks like it might need it.)
  3. Add milk, clove powder, raisins, salt, lime peels.
  4. Cook over low heat until it acquires a pudding-like consistency (10 mins approx), stirring frequently to prevent it from burning. Add sugar to taste.
  5. Serve warm if you are using it as a breakfast dish or serve in individual bowls and chill to serve as dessert.

Add less sugar for a main breakfast or dinner dish, more sugar to serve as dessert.

If you are a vegan, you could use milk substitute of your choice. I have used soy milk with great results.

If you are on a no-sugar diet substitute sugar for sweetener of your choice. Add sweetener after you have removed it from the heat.
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{ 9 comments… add one }

  • Mari April 13, 2013, 9:25 PM

    recipies for uses of trigo
    recetas por usas or preparar trigo porfovor

  • Evelyn March 11, 2012, 5:49 PM

    Hello, I am so happy to have found this recipe. My mom made it while growing up. Now i am expecting and i am craving this. Going to soak the trigo tonight so i can make it for breakfast! Cant wait!

  • Damaris September 23, 2011, 4:16 AM

    El Trigo me salio delicioso. I put a half cup of sugar at first, which is perfect if you want to eat it as breakfast. I then added another half cup later on, which at first I kinda regretted because I thought it tasted really sweet, but once it was chilled, it was on point. I'm going to stick to 1 cup of sugar. Thank you so much.

  • Damaris September 14, 2011, 8:58 AM

    Dear Tia Clara,

    I am, what my husband and others jokingly call me, a fake Dominican. I was born in NY from Dominican parents. I don't have a lot of cooking experience, but am very thankful to have found your sight. A lot of your recipes remind me of my childhood and would like to relieve them. Thanks for sharing your gift of cooking. I hope to someday share them with children of my own : )

  • malissa May 19, 2011, 5:16 AM

    i love this dessert it is so sweet

  • Raysa Medina May 5, 2011, 5:30 AM

    Never tried, but definately I will cook it for my girls. Thnx Tia Clara…

  • Mari's Cakes April 19, 2011, 5:20 PM

    Clara, en casa nos encanta el trigo con leche. Lo probé por primera ves después de vivir aquí en la República. El toque de pasa y leche de coco que le diste me gusto, lo probare así la próxima vez que lo haga.

    Un saludo

  • Marnely April 14, 2011, 9:39 AM

    Definitely something my mother made when I was a child and something I definitely still cannot eat. Not yet at least…