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
Scale
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
