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Jamaican Style Bulgar Porridge Recipe

by Arriel Bullock
(Montego Bay, Jamaica)

Jamaican Style Bulgar Porridge Recipe || Jamaican Recipe Contest Entry #14

Bulgar is a type of wheat that can be used in a variety of ways. This recipe is a breakfast option for the versatile grain.


¼ cup bulgar
3-4 cups water
1 cup coconut milk
2-3 tbsp thickening agent (flour, corn starch, Cremy wheat)
½ tsp salt
½ tsp cinnamon
1 tsp vanilla
¼ tsp nutmeg (liquid or grated)
Sugar/honey to taste
Condensed milk to taste (optional)


Pour enough water over the bulgar to cover it and leave to soak overnight.
In the morning, bring 3-4 cups of water to boil. Add salt, coconut milk and spices. Let boil for 1-2 minutes. Add pre-soaked bulgar to mixture, stirring until smooth.

Allow to boil for another 5-10 minutes, stirring occasionally. Reduce flame and add thickening agent, stirring to ensure no lumps form. Let boil for another 5 minutes, stirring occasionally.

Remove from flame, sweeten with condensed milk, sugar/honey and serve in bowls.

NB: For a thinner consistency, add more water or milk. Any other milk can be used in place of the condensed milk.

The pre-soaked bulgar can be blended prior to being added to the boiling mixture to give a smoother texture (more appealing to 'picky eaters').

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