burghal porridge bulgar
From perigrine 14 years agoIngredients
- 1/2 - 3/4 cup coarse burghal shopping list
- milk shopping list
- brown sugar shopping list
- vanilla shopping list
- chia seeds (opt) shopping list
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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