Bulgur Rice Pudding

1. 1

   1. Bring 4 cups of water to a boil over high heat. Add the bulgur and salt; reduce the heat to medium and simmer, partially covered, for 30 minutes. Drain the bulgur in a strainer and return it to the pot, off the heat. Cover tightly and let set for 10 minutes.

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   2. Add the milk, sugar, honey, and vanilla bean to the pot with the bulgur. (If you're using vanilla extract, add it just before serving.) Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low. Simmer until the milk is reduced and the rice is creamy, about 30 minutes. If you're using vanilla extract, stir it in now. If you're planning to eat the pudding warm, serve it now. If you're planning to eat it cold, transfer it to serving dishes to chill.

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   *If you plan to serve this for dessert instead of breakfast, double both the sugar and the honey.

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