Rømmegrøt Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Norwegian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/rmmegrt-recipe/
