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Home Unique Bake Bake Chicken Rotel With Chicken Legs

burghal porridge bulgar Recipe

Ingredients

How to make it

  • cook burghal in water until lovely and soft. You might need to add more water as it cooks. I find a ratio of 1 part burghal to 3 water still needs more water. YMMV.
  • When cooked, drain and rinse.
  • Return to the pot, add about 1/2 cup milk and heat through.
  • Add more milk depending on whether you want it 'sloppy' or 'firm.'
  • When done to your satisfaction, add some vanilla essence, stir well.
  • Place in bowl, add more milk and sugar to taste. I guess honey or syrup would work to.
  • I sprinkle chia seeds on mine sometimes.

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The Cook

perigrine Launceston, AU

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