Rømmegrøt is a legendary Norwegian porridge that’s pure creamy comfort in a bowl, beloved for its silky texture and sweet, buttery flavor. This traditional Scandinavian dish transforms the humblest ingredients — milk, flour, sugar, and butter — into rich velvet, thanks to careful cooking and a finishing flourish of cinnamon-sugar. Whether you serve it at a special holiday gathering or as a cozy treat on a regular Tuesday afternoon, Rømmegrøt is all about simple pleasures and cherished family memories.
Ingredients You’ll Need
The beauty of Rømmegrøt lies in its simplicity, where just a handful of pantry basics come together in a celebration of texture and taste. Make sure to choose quality ingredients — every item shines in this creamy classic!
- Whole milk: Opt for the richest milk you can find, as this forms the luxurious base and gives the porridge its signature creaminess.
- All-purpose flour: Important for thickening Rømmegrøt, flour is responsible for creating that iconic pudding-like, spoonable consistency.
- Granulated sugar: Brings subtle sweetness to balance the buttery notes without overpowering the dish.
- Kosher salt: Just a pinch elevates all the flavors and keeps the porridge from tasting bland.
- Salted butter: Melted into the mix for decadence and richness, with a bit set aside for a gorgeous buttery drizzle at the end.
- Cinnamon-sugar: The classic, fragrant topping that adds both beauty and warmth; sprinkle generously before serving.
How to Make Rømmegrøt
Step 1: Gently Heat the Milk
Place a large, heavy-bottomed saucepan over medium heat and pour in your whole milk. Using a kitchen thermometer, stir the milk almost constantly, scraping the bottom and sides. This patient, steady heating helps the milk reach 195°F without scorching — crucial for a smooth, creamy Rømmegrøt foundation.
Step 2: Mix Dry Ingredients
While the milk is warming, whisk together the flour, sugar, and a dash of kosher salt in a small bowl. Pre-mixing ensures you won’t have a lumpy porridge later, and helps the flour disperse evenly when it’s time to thicken things up.
Step 3: Melt the Butter
In a separate small saucepan, gently melt the salted butter over medium heat. Once melted, turn off the heat and let it sit until the milk reaches its target temperature. This step makes assembly a breeze — your melted butter will be ready and waiting to work its magic.
Step 4: Thicken the Porridge
Once your milk is perfectly heated to 195°F, stir the flour mixture into the warm, melted butter to form a thick, smooth paste. This step is essential: it ensures even thickening. Pour this paste into the hot milk, stirring constantly. As the mixture starts to bubble and thicken, reduce the heat and cook for 5 more minutes, continuing to stir so your Rømmegrøt becomes perfectly satiny, never lumpy or scorched.
Step 5: Serve and Enjoy
Spoon generous servings of Rømmegrøt into individual bowls. Immediately drizzle extra melted butter over the top and finish with a liberal shake of cinnamon-sugar. Serve piping hot for the ultimate comfort factor — grab your spoon and dig in!
How to Serve Rømmegrøt
Garnishes
Garnishing Rømmegrøt is part tradition, part pure pleasure! The most beloved finishing touch is a generous drizzle of melted butter followed by a sparkling flurry of cinnamon-sugar. For a festive twist, you can also scatter a few fresh berries or toasted nuts for color and crunch.
Side Dishes
While Rømmegrøt is plenty satisfying on its own, it’s also delicious alongside simple accompaniments. Try it with a side of crisp flatbread or a platter of fresh, tangy berries. For special occasions, pair it with cured meats or smoked salmon, Norwegian style, for that wonderful sweet-salty combination.
Creative Ways to Present
If you’re making Rømmegrøt for a crowd, consider serving it in elegant cups with tiny spoons at a brunch buffet. Layer it in small jars for a modern dessert, or create a Rømmegrøt flight with different toppings like berry preserves or toasted seeds. Let your creativity shine — this classic is endlessly versatile!
Make Ahead and Storage
Storing Leftovers
Leftover Rømmegrøt keeps well in the refrigerator. Spoon any extra porridge into an airtight container and let it cool before sealing. It stays fresh for up to 3 days, making it a perfect make-ahead treat for busy mornings or midnight cravings.
Freezing
While you technically can freeze Rømmegrøt, keep in mind that the texture may change slightly upon thawing, becoming more grainy. If you need to freeze, let it cool completely, portion into freezer-safe containers, and freeze for up to one month. Stir well when reheating to restore as much creaminess as possible.
Reheating
To reheat chilled Rømmegrøt, transfer it to a saucepan and warm over low heat, stirring frequently to ensure even reheating and a smooth texture. You may want to add a splash of milk to loosen it up. If using the microwave, heat gently in 30-second intervals, stirring between each burst until piping hot.
FAQs
What does Rømmegrøt taste like?
Rømmegrøt is decadently creamy, with a gentle sweetness and a rich, buttery flavor. The sprinkle of cinnamon-sugar on top adds warm spice, making each bite taste a bit like a cross between rice pudding and custard — pure comfort food!
Can I use low-fat milk instead of whole milk?
For classic Rømmegrøt, whole milk is best for that luxuriously thick and creamy texture. While you can substitute a reduced-fat milk, expect a lighter, slightly less rich result — still tasty, but not quite as traditional.
Is Rømmegrøt gluten-free?
This version relies on all-purpose wheat flour for thickening, so it’s not gluten-free. If you want to experiment, try using a gluten-free flour blend that’s designed for thickening sauces and gravies. The texture may vary, but you can still enjoy the comforting flavors.
Can I make Rømmegrøt with plant-based milk?
Absolutely! While traditional Rømmegrøt uses dairy milk and butter, you can substitute with full-fat coconut milk and vegan butter for a dairy-free version. The flavor and creaminess will be a bit different, but still delicious.
What is the origin of Rømmegrøt?
Rømmegrøt has its roots in Norwegian heritage, where it’s long been served for special occasions, holidays, and family gatherings. The name comes from “rømme” (sour cream), though many modern recipes, like this one, use only sweet cream or milk for their base.
Final Thoughts
If you’re looking for a soul-warming dish that wraps you in nostalgia and simple joy, give Rømmegrøt a try! Every spoonful is a taste of Scandinavian tradition, guaranteed to delight both newcomers and lifelong fans. Gather your ingredients, invite a friend, and let this classic porridge bring a little cozy magic to your table.
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Rømmegrøt Recipe
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Rømmegrøt is a traditional Norwegian porridge made with whole milk, flour, sugar, and butter, topped with a generous sprinkle of cinnamon-sugar. This creamy and comforting dish is perfect for breakfast or as a dessert.
Ingredients
For Rømmegrøt:
- 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
For Serving:
- Cinnamon-sugar
Instructions
- Heat Milk: Set a large heavy-bottomed saucepan over medium heat. Heat milk to 195°F, stirring continuously to prevent burning.
- Prepare Flour Mixture: In a small bowl, whisk together flour, sugar, and salt.
- Melt Butter: Gently melt butter in a separate saucepan over medium heat.
- Combine Ingredients: Stir flour mixture into melted butter to form a paste. Add this to the heated milk, stirring constantly until boiling. Reduce heat and simmer for 5 minutes.
- Serve: Spoon the cooked Rømmegrøt into bowls, drizzle with melted butter, and sprinkle with cinnamon-sugar. Enjoy!
Notes
- Ensure to stir constantly to prevent burning.
- Adjust sugar and cinnamon according to taste preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 16g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
