In a medium pot, combine the wheat, water, sugar, anise seed, and raisins. Bring to a boil then cover and reduce the heat so that the mixture is just simmering (like you are cooking rice).
Cook the wheat for about 40 minutes, til the grains are a bit chewy but tender, and the water is absorbed. Fluff with a fork.
Serve warm in bowls with a sprinkle of chopped toasted nuts and a splash or two of cold milk.
Leftovers can be reheated in the microwave.
Notes
Pearl wheat should be available at your local Middle Eastern store. If not, try pearl barley