Those who are interested, boil 4 cups of water and add 1 cup of bulgar (I like medium grain). Stir until most of the water is absorbed. Next, add sugar. The recipe calls for between 1/4 and 1/2 cup. I'd go with the 1/4. Add a good amount of cinnamon and finish cooking.
Can be served warm, room temperature, or cold with nuts and fruit. If you want to use dried fruit, add the dried fruit with some extra water at the beginning of the cooking process.
This is just like making oatmeal, but doesn't change texture as it cools and sits.
Bulgar can be found in the international section of the grocery or in ethnic stores. It can also be cooked up like rice and there are lots of sweet and savory dishes appropriate for chagim and Shabbat.