Trigo con Leche (Bulgur Pudding)

En Español Recipe ↆ

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.

Why we ❤️ it

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.

Recipe

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Trigo con Leche [+ Video] (Bulgur Pudding)

By: Clara Gonzalez

Trigo con Leche Recipe (Bulgur Pudding) can be served as a breakfast dish, or a light dinner dish. It all depends on how much sugar you add.

5 from 3 votes

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Prep Time 2 hrs 5 mins

Cook Time 30 mins

Total Time 2 hrs 35 mins

Course Dessert

Cuisine Dominican

Servings 6 servings

Calories 472 kcal

Ingredients

• 2 cup bulgur, (see notes)
• 7 cup water, (more may be needed)
• 4 cinnamon sticks
• 4 cup evaporated milk
• 1 teaspoon clove powder
• ½ cup raisins
• ½ teaspoon salt
• pinch lime zest, or orange zest
• 1 cup sugar (white, granulated), (or to taste)
• ½ teaspoon nutmeg (freshly-grated)

Instructions

 

• 
  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.

Tips and Notes

Bulgur is sometimes sold under the name Coarse Bulgur Wheat [Amazon affiliate Link] It would not be hard to find in Middle Eastern and Latino communities.

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.

Nutrition

Calories: 472kcalCarbohydrates: 97gProtein: 18gFat: 4gSaturated Fat: 1gCholesterol: 29mgSodium: 405mgPotassium: 301mgFiber: 11gSugar: 51gVitamin A: 10IUVitamin C: 0.7mgCalcium: 89mgIron: 1.7mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

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