Trigo con Leche, or Trigo con Dulce (Bulgur Pudding) is a bulgur wheat dessert that can also be served as a breakfast dish or a light dinner dish.
Trigo con Leche (Bulgur Pudding) was, for a long time, my nemesis. This creamy bulgur wheat dessert kept appearing at our dinner table as a "special treat" per my mom, sometimes served as breakfast, occasionally as dinner. I was not a fan.
Time has a way to make us change our mind in ways that 8-year-old Clara did not expect.
You know where this story ends: Like with many of my erstwhile-hated mom's favorite dishes --anything eggplant, for example-- I grew up and found out that all bulgur wheat dishes were not guácala (yucky), as child-me thought. In fact, I found a new appreciation for many of my mom's favorite dishes.
Age is a strange drug!
About our recipe
You know the drill: No two Dominican homes make this dish the exact same way. This is my mom's recipe or at least as close as I can reproduce it. You should feel free to make changes to adapt it to your own family tradition.
The name of this dish, Trigo con Leche, is also not set in stone. Some people call it "trigo dulce", or "trigo con dulce", and who knows what else. I'd love to hear what you call it, and how your family makes it.
Trigo con Leche Recipe (Bulgur Pudding)
- 2 cups bulgur [Amazon affiliate link]
- 7 cups water (more may be needed)
- 4 cinnamon sticks
- 4 cups evaporated milk
- 1 teaspoon clove powder
- 1/2 cup raisins
- 1/2 teaspoon salt
- A pinch of lime or orange zest
- 1 cup sugar (or to taste)
- 1/2 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).
Boil the bulgur: 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.)
Cook pudding: Add milk, clove powder, raisins, salt, lime peels. 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.
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 nutmeg before serving.