In a medium-size saucepan, whisk together the soy nog (or nondairy milk), raw sugar, raisins, rum (if using), ground cinnamon, salt, and arrowroot powder.

Bring the mixture to a low boil, then turn off the heat and remove the saucepan from the stove.

Pour in the uncooked bulgur, then place the pan back on the still-hot stove.

Cover with a lid and let stand for 15 minutes.

Stir the mixture well and remove from the stove.

Let it stand, covered with a lid, for another 10 minutes.

Enjoy the bulgur warm, at room temperature, or even cold.

Sprinkle with chopped pecans, if desired, upon serving.