Rømmegrøt Recipe
Introduction
Rømmegrøt is a traditional Norwegian porridge made from sour cream, flour, and milk. This creamy, comforting dish is often enjoyed warm with melted butter and cinnamon sugar, making it perfect for cozy mornings or special occasions.
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
- Step 1: Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat the milk to 195°F, stirring almost continuously and scraping the bottom to prevent burning.
- Step 2: While the milk is heating, whisk together the flour, sugar, and salt in a small bowl. Set this mixture aside.
- Step 3: Melt the butter gently in a small saucepan over medium heat. Once melted, turn off the heat and keep warm until the milk reaches 195°F.
- Step 4: Stir the flour mixture into the melted butter to form a thick paste. Add this paste to the heated milk, stirring constantly until the milk starts to boil. Reduce the heat to low and cook for another 5 minutes, stirring often, until the mixture is smooth and thick like pudding. Remove from heat.
- Step 5: Spoon the rømmegrøt into individual bowls. Drizzle with warm melted butter and sprinkle generously with cinnamon sugar. Serve immediately and enjoy!
Tips & Variations
- Use a heavy-bottomed pan to prevent the milk from scorching during heating.
- For a richer flavor, substitute part of the milk with sour cream or cream.
- Adjust the cinnamon sugar amount to your taste, or try topping with fresh berries for a fruity twist.
Storage
Rømmegrøt is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently and adding a splash of milk to loosen the texture if needed. Do not overheat to avoid curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat milk instead of whole milk?
Whole milk is preferred for its creaminess, but you can use low-fat milk. The texture will be less rich, so consider adding a bit of butter or cream to compensate.
What can I serve with rømmegrøt?
Rømmegrøt pairs well with cured meats like ham, flatbread, or fresh fruit for a balanced meal. It also makes a delightful dessert when topped with berries and cream.
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Rømmegrøt Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Rømmegrøt is a traditional Norwegian porridge made from sour cream, whole milk, flour, and sugar. It’s a creamy, comforting dish often enjoyed warm, topped with melted butter and a sprinkle of cinnamon sugar. This recipe guides you through making a smooth and thick pudding-like porridge that is perfect for a cozy breakfast or dessert.
Ingredients
Liquid Ingredients
- 1 quart whole milk
- ½ cup salted butter, plus more for serving
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon Morton kosher salt
- Cinnamon-sugar, for serving
Instructions
- Heat the Milk: Set a large heavy-bottomed saucepan over medium heat and pour in the whole milk. Using a kitchen thermometer, heat the milk to 195°F, stirring almost continuously and scraping the bottom of the pan to prevent any burning.
- Mix the Dry Ingredients: While the milk is heating, whisk together the all-purpose flour, granulated sugar, and kosher salt in a small bowl. Set this mixture aside.
- Melt the Butter: Gently melt the ½ cup of salted butter in a small saucepan over medium heat. Once melted, turn off the heat and keep the butter warm until the milk reaches 195°F.
- Combine Butter and Flour Mixture: After the milk reaches the desired temperature, stir the flour mixture into the warm melted butter to form a thick paste.
- Incorporate Paste into Milk: Add the paste to the heated milk in the large saucepan, stirring constantly until the mixture begins to boil.
- Simmer the Porridge: Reduce the heat to low and let the porridge cook for an additional 5 minutes, stirring frequently to ensure the texture becomes smooth and thick like a pudding. Remove the saucepan from the heat.
- Serve: Spoon the rømmegrøt into individual bowls, drizzle with warm melted butter, and generously sprinkle cinnamon sugar on top. Serve immediately for the best experience.
Notes
- Stirring continuously while heating the milk is important to prevent scorching at the bottom of the pan.
- The porridge should have a smooth pudding-like consistency; adjust cooking time slightly if needed to achieve this texture.
- Traditionally served warm, rømmegrøt pairs well with cured meats or fresh fruit on the side.
- If you don’t have cinnamon sugar, mix ground cinnamon with granulated sugar to your taste.
- Use a heavy-bottomed saucepan to evenly distribute heat and avoid burning the milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Norwegian
Keywords: Rømmegrøt, Norwegian porridge, sour cream porridge, traditional Norwegian recipe, creamy porridge, breakfast porridge
