Rømmegrøt Recipe

Introduction

Rømmegrøt is a traditional Norwegian sour cream porridge that is rich, creamy, and comforting. Perfect for a cozy breakfast or dessert, it combines tangy dairy flavors with a sweet cinnamon-sugar topping for a truly satisfying treat.

Ingredients

• 1 quart whole milk
• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ⅛ teaspoon Morton kosher salt
• ½ cup salted butter (plus more for serving)
• Cinnamon-sugar (for topping)

Instructions

1. Step 1: Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat the milk to 195°F (90°C), stirring almost continuously and scraping the bottom to prevent burning.
2. Step 2: While the milk heats, whisk together the flour, sugar, and salt in a small bowl and set aside.
3. Step 3: In a small saucepan, gently melt the butter over medium heat. Once melted, turn off the heat and keep warm until the milk reaches 195°F.
4. Step 4: When the milk is at temperature, stir the flour mixture into the melted butter to form a thick paste. Add this paste to the hot milk, stirring constantly until the mixture begins to boil.
5. Step 5: Reduce the heat to low and cook for 5 more minutes, stirring often, until the porridge becomes smooth and thick, similar to a pudding. Remove from heat.
6. Step 6: Spoon the rømmegrøt into bowls. Drizzle with warm melted butter and sprinkle generously with cinnamon-sugar. Serve immediately and enjoy.

Tips & Variations

• For a richer flavor, use a mix of whole milk and sour cream in place of just milk.
• Adjust the amount of cinnamon-sugar topping to suit your taste—some prefer more cinnamon for a spicier kick.
• Serve with cured meats or flatbread for an authentic Norwegian experience.

Storage

Rømmegrøt is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat, stirring constantly to prevent sticking. Add a splash of milk if the porridge thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make rømmegrøt without a kitchen thermometer?

Yes, you can heat the milk until it is very hot and just about to simmer, but using a thermometer ensures you reach the ideal temperature of 195°F without scorching the milk.

What can I use as a substitute for Morton kosher salt?

You can substitute regular kosher salt or sea salt, adjusting the amount slightly to match the coarseness of the salt you use.

Rømmegrøt Recipe

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4.8 from 64 reviews

Rømmegrøt is a traditional Norwegian porridge made from whole milk, flour, sugar, and butter, resulting in a rich, creamy, and slightly sweet dish. Served warm with melted butter and cinnamon-sugar, this comforting recipe is perfect for a cozy breakfast or dessert, offering a smooth texture reminiscent of a thick pudding.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Norwegian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 quart whole milk
• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ⅛ teaspoon Morton kosher salt

For Serving

• ½ cup salted butter, plus more for serving
• Cinnamon-sugar (to taste)

Instructions

1. Heat the Milk: Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat the whole milk to 195°F, stirring almost continuously and scraping the bottom of the pan to prevent burning.
2. Mix Dry Ingredients: While the milk heats, whisk together the flour, granulated sugar, and Morton kosher salt in a small bowl. Set aside for later use.
3. Melt the Butter: In a separate small saucepan, gently melt the salted butter over medium heat. Once melted, turn off the heat and keep warm until the milk reaches the desired temperature.
4. Combine Paste and Milk: When the milk reaches 195°F, stir the flour mixture into the melted butter to create a thick paste. Then, add this paste to the hot milk, stirring constantly until the mixture begins to boil. Reduce heat to low and cook for 5 more minutes, stirring frequently until the mixture becomes smooth and thick like pudding. Remove the saucepan from heat.
5. Serve: Spoon the rømmegrøt into individual bowls. Drizzle each serving generously with warm melted butter and add a hefty sprinkle of cinnamon-sugar on top. Enjoy immediately while warm.

Notes

• Stirring constantly during heating prevents the milk from scorching at the bottom of the pan.
• The use of a kitchen thermometer ensures the milk reaches the exact temperature for ideal thickening.
• Adjust the amount of cinnamon-sugar to taste for sweetness and spice levels.
• For a dairy-free version, substitute whole milk and butter with plant-based alternatives, though flavor and texture may differ.
• Serve rømmegrøt fresh and warm as it is best enjoyed immediately after preparation.

Keywords: Rømmegrøt, Norwegian porridge, traditional Norwegian recipe, creamy porridge, stovetop porridge, cinnamon-sugar porridge