Bulgur comes in different sizes and textures, but for the basic kind they sell in the bulk aisle where I shop, this cooking technique works perfectly. This can be dressed up in all kinds of different ways - buy making it with stock instead of water, by adding sauteed onions, by throwing in chopped veggies and dressing at the end and making a salad; whatever. This is just the basic technique. You can change the amounts to whatever you want - the important thing is just that you have twice as much water as bulgur.