BULGUR PUDDING WITH HONEY AND DATES

"I have adapted this earthy, comforting bulgur pudding from Gil Marks’s The World of Jewish Desserts. According to Marks, it is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot.

This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast.1 cup fine bulgur"

1 cup 2% milk
1/4 to 1/3 cup honey, to taste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup walnuts, toasted and chopped
1 cup pitted dates, chopped
1/3 cup dried currants or raisins
Ice cream or sweetened whipped cream, for garnish (optional)

Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.

Stir in the milk, 1/4 cup honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce the heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes.

Stir in the walnuts, dates, and currants. Sweeten with additional honey, if desired.

Serve warm in bowls. Top with a scoop of ice cream, if you wish.

Grain Exchange:
For a more coarsely textured pudding, use medium bulgur instead of fine. Instructions and cooking time remain the same.

Serves 6 to 8
Excerpted from Whole Grains Every Day, Every Way by Lorna Sass
Copyright © 2006 by Lorna Sass. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.