A rule of thumb for cooking bulgur wheat on the stovetop is to use two parts water to one part wheat. Bring the water to a boil, stir in the bulgur wheat and salt, then let stand 20 to 30 minutes. Drain off any liquid, stir, and serve.
Cooking bulgur wheat is similar to cooking rice using boiling water and salt, and it takes about the same amount of time on the stovetop. However, according to Sunnyland Mills Bulgur Wheat Cooking Guide, one quicker cooking method calls for boiling the bulgur wheat for three to 15 minutes, depending on the grind. To finish, remove the pan from the heat, and let stand for five to seven minutes.
Other methods of cooking bulgur wheat include microwave cooking or using a rice steamer. To cook traditional, medium-ground bulgur wheat in a microwave, stir one part wheat into 1 3/4 parts hot water. Cover, and cook on high for four minutes. Let the pot stand for about seven minutes, and stir to finish.
Except that the cooking time is slightly shorter, cooking bulgur wheat in a rice cooker is nearly the same as cooking it on the stove. Add two parts water and one part wheat plus salt to the cooker, seal it, and turn it on. Start checking for doneness after about 10 minutes.