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A bit lesser known but equally (If not more) as delicious, this Jamaican bulgar wheat porridge is filled with comforting Caribbean flavor and the perfect nutritious way to start your day!
In my humble opinion, bulgar wheat porridge is not given the proper praise it deserves!
This is seriously one of my favorite porridges from the texture tot he taste and nutritional benefits.
Check out all of the authentic, fully vegan Jamaican porridge recipes on the blog!
What is Bulgar Wheat?
Bulgar wheat is basically dehydrated wheat berries, so unfortunately this dish is not gluten free. I personally think the wheat is slightly chewy with a slight resemblance to quinoa, but harder.
However, my plantain porridge and so many other porridge recipes are gluten free so feel free to check those out!
This grain is packed with nutrients and fiber, may help your heart health, is gut friendly and supports proper digestion, and may even assist with weight loss!
What You’ll need
- Bulgar Wheat- While easily found in Jamaica, this can be a bit tricky to find in the USA. I got mine from Kroger (a popular supermarket in southern USA) but other health food stores may have it. If not, use this link to purchase bulgar wheat on amazon.
- Vegan Condensed Milk- I have an absolutely delicious 2-ingredient recipe made from coconut milk but you can also use this link to purchase vegan dairy free condensed milk.
- Cinnamon- Teaspoon or cinnamon stick
- Oatmeal- Adds a natural thickness without using flour.
- Water- Be sure to split your water into 1 cup and 1.5 cups!
- Vanilla
- Coconut Milk
- Bay Leaves
How to make Jamaican Bulgar Porridge
Step One:
Set a pot with 1.5 cups of water and boil that with your bay leaves. If you chose to use a cinnamon stick instead of powdered cinnamon, add in the stick along with the bay leaves. Allow this to boil while you prep the other ingredients.
In a separate bowl, pour the other 1 cup of water over your bulgar and allow to sit for at least 5 minutes.
Step Two:
Blend your coconut milk and oatmeal for no more than 30 seconds. Over- blended oatmeal can become slimy very quickly. Once the water is boiling, add in your soaked bulgar wheat and allow to cook for the next 10-15 minutes. You may need more water to cook, please be a good judge of this.
The wheat does not need more than 15 minutes to cook. The texture will be slightly nutty with a slight bite, it doesn’t get soft like white rice. Once the bulgar is cooked, add in your seasonings (vanilla, powdered cinnamon) and your coconut milk. Allow this to cook for another 10 minutes.
Step Three:
After the porridge has combined the seasonings and coconut milk nicely, add in your desired amount of vegan condensed milk to taste. Serve while warm and enjoy!
How to store Jamaican Bulgar Wheat Porridge
Jamaican bulgar wheat porridge is perfect for meal prep and can last in the fridge for up to 5 days!
When ready to re-serve, simply re-heat in a microwave or stove top with an extra splash of coconut milk.
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Check out these other authentic Jamaican Porridge recipes
Jamaican Bulgar Wheat Porridge
Ingredients
- 1 Cup Bulgar Wheat view article on where to purchase
- 2.5 Cups Water separate into 1 cup & 1.5
- 1 Teaspoon Cinnamon or 1 cinnamon stick
- 2 Tablespoons Oatmeal to be blended with coconut milk
- 1/2 Cup Vegan Condensed milk or to taste
- 1.5-2 Teaspoons Vanilla
- 2 Bay Leaves
- 1.5 Cups Coconut Milk may need more to cook the bulgar
Instructions
- Set a pot with 1.5 cups of water and boil that with your bay leaves. If you chose to use a cinnamon stick instead of powdered cinnamon, add in the stick along with the bay leaves. Allow this to boil while you prep the other ingredients.In a separate bowl, pour the other 1 cup of water over your bulgar and allow to sit for at least 5 minutes.
- Blend your coconut milk and oatmeal for no more than 30 seconds. Over- blended oatmeal can become slimy very quickly. Once the water is boiling, add in your soaked bulgar wheat and allow to cook for the next 10-15minutes. You may need more water to cook, please be a good judge of this. The wheat does not need more than 15 minutes to cook. The texture will be slightly nutty with a slight bite, it doesn't get soft like white rice. Once the bulgar is cooked, add in your seasonings (vanilla, powdered cinnamon) and your coconut milk. Allow this to cook for another 10 minutes.
- Blend your coconut milk and oatmeal for no more than 30 seconds. Over- blended oatmeal can become slimy very quickly. Once the water is boiling, add in your soaked bulgar wheat and allow to cook for the next 10-15minutes. You may need more water to cook, please be a good judge of this. The wheat does not need more than 15 minutes to cook. The texture will be slightly nutty with a slight bite, it doesn't get soft like white rice. Once the bulgar is cooked, add in your seasonings (vanilla, powdered cinnamon) and your coconut milk. Allow this to cook for another 10 minutes.
