Bulgur is a healthy and quick grain, but when cooked it often turns into a sticky mass or sticks together into a dense lump. Even if the proportions are strictly observed, the grains lose their shape, especially if they are overheated or the lid is opened before the end of cooking. The reason is that bulgur has already undergone heat treatment: its grains easily boil if you do not create protection.
But there is an easy way to avoid this. It is enough to add one teaspoon of olive oil or any neutral vegetable oil to the pan from the very beginning. The oil envelops each grain with a thin film, which prevents it from swelling beyond measure and retains its elasticity even with a slight excess of water.
How to cook correctly:
- Rinse the bulgur under cold water until the water runs clear.
- Boil 2 cups of water for 1 cup of cereal.
- Add the bulgur and immediately pour in a teaspoon of oil.
- Cook over medium heat until boiling, then reduce to low, cover and do not open for 12-15 minutes.
- At the very end, remove from heat and let it brew under the lid for another 5-10 minutes.
After this, the bulgur will be crumbly, slightly elastic, with a nutty aroma and a clear texture.
This method works for small, medium and large bulgur. The main thing is to add the oil before boiling, not after, and not to stir with a spoon during cooking.
Thanks to this life hack, you will no longer be afraid to cook bulgur for dinner; it will always turn out tasty and crumbly.
