Get out your rice cooker and make this Brown Sugar and Cinnamon Breakfast Bulgur recipe! It’s so simple and perfect for these cooler mornings!
This is a sponsored conversation written by me on behalf of Hamilton Beach. The opinions and text are all mine.
If there is one small appliance in my kitchen that I cannot live without, it’s my rice cooker. Okay, and my coffee pot … but that’s a story for another day! About 15 years ago, I bought my very first rice cooker, and I haven’t looked back! I love that I can just add my rice and water then let it do its thing – and my rice comes out fluffy and perfect every. single. time! LOVE!
Now you can see why I can’t live without it … when I first started cooking for my family, I sucked at making rice. I swear I burned it almost every single time. Since I got my first rice cooker, no one has had to suffer from burnt rice. I haven’t even tried making it on the stovetop – and why should I when it’s so easy with a rice cooker?!
Use your rice cooker for breakfast
Here’s something I discovered a few years ago – did you know that you can use your rice cooker for so many more things than just to cook rice?! It’s true! I’ve made soup, mac & cheese, steamed veggies, salmon, and I’ve made numerous breakfasts … all with a rice cooker! You can cook oatmeal, cream of wheat, grits, and bulgur IN your rice cooker!
Bulgur?! I know not many people are familiar with bulgur, so what the heck is it anyways?! Bulgur is a kind of dried cracked wheat common in European, Middle Eastern, and Indian cuisine. Compared to unenriched white rice, bulgur has more fiber and protein, a lower glycemic index, and higher levels of most vitamins and minerals. My kiddos think this Brown Sugar and Cinnamon Breakfast Bulgur tastes similar to oatmeal, and I kinda agree with them!
Personally, I love this recipe with a splash of milk, a drizzle of pure maple syrup over the top, and some fresh fruit – with bananas and strawberries being a favorite! Really, you could use whatever you like – blueberries, peaches, raspberries, etc. I’ve even added apples and/or raisins (or sometimes, cranberries) to the rice cooker to cook along with the bulgur. It makes a healthy and hearty breakfast and now that we’re moving into the cooler months, this is a recipe your family will appreciate and love!
Other recipes you may enjoy
- 1 cup bulgur
- 2 1/2 cups milk
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Optional Ingredients for serving
- pure maple syrup, fresh berries, milk
- Add bulgur, milk, brown sugar, cinnamon, and salt to your rice cooker insert. Stir. Close lid.
- Set the rice cooker to the “white rice” setting and allow to cook. When the cook cycle finishes and switches to the “warm” setting, let it sit for another 10-15 minutes, covered to continue lightly steaming.
- To serve, top portions with milk, maple syrup, and fruit, if desired.
Amount Per Serving: Calories: 231Total Fat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 145mgFiber: 5gSugar: 12gProtein: 9g