Dominican Traditional Bulgur  with Milk

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.

– 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)

Ingredients:

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.

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