Just finished cooking my bulgur and that's EXACTLY the way I wanted it Thank you! It turned out perfect to my liking

The good thing about bulgur is that you can't mess it up like rice even if you try to :)))

Thanks for the video , i love Bulgur......................it is VERY HEALTHY.

I find leaving the bulur to stand in the duo undistrubed gives the best result. As for the stock pot just add abit of boling water to it, stir to dissolve then add the rest of the water to cool it off and stir them together. When using the instant pot we use a ratio of bulur to water of 1 to 1.5, if we use a pot on the stove or microwave a ratio of 1 to 2 this allows for the water lost to even with a lid. With our yum asia sakura rice cooker we use a ration of 1 to 1 due to a slower temp cook and longer time. These are the cooking time we use with our setup, Medium coarse bulgur #2 takes about 12 minutes to cook, Coarse bulgur #3 takes between 12 to 14 minutes, Extra coarse bulgur #4 takes about 15 minutes. I would suggest trying small batches till you dial in your ratios of water and times. The best channel i have found for all Turkish and middle eastern cooking has been Refika's Kitchen on you tube. Excellent recipes and general cooking information, with a side of turkish culture and history. Never stop looking for better ways to prepare your food to suit yourselves, hence why i enjoyed this watching this video. Take care. God bless one and all.

You dance in the kitchen too! Gotta subscribe.

Whoa, perfect bulgur indeed! Thank you Liv, this is exactly what I was looking for :)

Very helpful 👌

Thanks, I have a hard time toasting bread in the toaster but I followed your example and it worked out great!

Would it be 6 minutes on high pressure? Is there a certain reason for cooking it on low pressure?

i was expecting you to stand there for 12 minutes waiting for it to coock

Is the bulgur you are using coarse grind?

can you cook it to perfection in a ricer?

I thought you are doing with that some recipi but I felt You are advertising that pot

Why didn't you use

Business shut vedio

Hum, when I read "low carb" on your video to promote bulgur… First, I'm a "high carber" (80/10/10), and second, bulgur calories are 85% from carbs. So, don't be afraid with carbs, and learn your lesson before saying something that incorrect.

Yeahhhhhhh no. Did everything and it came out nasty and mushy. The instant pot website says to use a 1:1.5 ratio for the water and says to cook on low pressure for 10 mins. I would try that.

Too long winded.... I already know the nutritional value of it - I just want to know how much water and how long!