In a medium-size saucepan, whisk together the soy nog, sugar, raisins, rum, cinnamon, salt, and arrowroot powder.
Bring the mixture to a low boil, then turn off the heat.
Pour in the bulgur, stir, and cover with a lid.
Let stand for 15 minutes on the still-hot stove.
Stir well, cover again, and let stand for an additional 10 minutes.
Serve warm, at room temperature, or cold.
Optionally, sprinkle with chopped pecans before serving.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy as a filling breakfast or a cozy snack, topped with a handful of chopped pecans for added crunch!Wine Advice:This dish pairs wonderfully with a glass of warm mulled wine for a festive touch