Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe
Rømmegrøt is a traditional Norwegian sour cream porridge known for its rich and creamy texture. This comforting dish is made by slowly heating milk and combining it with a flour and sugar mixture, then enriched with melted butter and topped with cinnamon sugar for a sweet, buttery finish. Perfect as a hearty breakfast or dessert, it offers a cozy taste of Scandinavian heritage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 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
- ½ cup salted butter, plus more for serving
- Cinnamon-sugar, for sprinkling
Instructions
- Heat the milk: Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat the whole milk to 195°F while stirring almost continuously and scraping the bottom to prevent burning.
- Prepare the dry mixture: While the milk is heating, whisk together the all-purpose flour, granulated sugar, and kosher salt in a small bowl and set aside.
- Melt the butter: Gently melt ½ cup of salted butter in a small saucepan over medium heat. Once melted, turn off the heat and keep it warm until the milk reaches the desired temperature.
- Combine and thicken: Stir the flour-sugar-salt mixture into the melted butter, forming a thick paste. Add this paste to the heated milk, stirring constantly until the mixture starts to boil. Then reduce the heat to low and cook for an additional 5 minutes, stirring frequently until smooth and thickened like pudding. Remove from heat.
- Serve: Spoon the rømmegrøt into individual bowls, drizzle with warm melted butter, and sprinkle generously with cinnamon-sugar. Serve immediately for best enjoyment.
Notes
- Use a heavy-bottomed saucepan to prevent the milk from scorching.
- Stir continuously when heating the milk and adding the flour mixture to avoid lumps and burning.
- Adjust the quantity of cinnamon-sugar topping according to your sweetness preference.
- Serve rømmegrøt warm for traditional texture and flavor.
- This porridge pairs well with cured meats or berries for a complete meal.
Keywords: Rømmegrøt, Norwegian porridge, sour cream porridge, traditional Scandinavian recipes, creamy porridge, breakfast porridge, cinnamon sugar porridge