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Chocolate Bulgur “Rice” Pudding

By using bulgur instead of rice, this recipe is quicker to prepare than a traditional rice pudding. Unsweetened cocoa is used to make a chocolate variation. The pudding is topped with fresh strawberries with a hint of orange to enhance their natural flavor and garnished with toasted spiced almonds.

bulgur rice puddingServes:

  • 5


  • 1⁄2 cup bulgur, uncooked 
  • 1 ½ cups unsweetened almond or coconut milk (may need more for desired consistency) 
  • 1 Tbsp honey 
  • 1 tsp vanilla extract 
  • 2 ½ Tbsp cocoa powder 


  1. In a small pot, combine the bulgur, milk, honey and vanilla extract; bring to a boil. 
  2. Lower heat, cover, and simmer gently for 10 minutes, until bulgur is slightly tender. (Not all of the liquid will be absorbed) Turn off the heat, let sit for 5 minutes. 
  3. Stir the cocoa powder into the cooked bulgur until well mixed. Add additional milk, if necessary for desired consistency. 
  4. Put ¼ cup of the pudding into 5 individual serving dishes bowls. Top with ¼ cup of macerated strawberries and spiced almonds (see recipes below). Serve immediately. 


Global Administrator | 6/19/2017

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