Rømmegrøt

Why You’ll Love This Recipe

This Rømmegrøt recipe is beloved for its simplicity and nostalgic charm. With just a handful of basic pantry ingredients, you’ll create a rich, comforting porridge that’s perfect for cooler weather or holiday gatherings. Whether served sweet with cinnamon-sugar or paired with cured meats as in traditional Norwegian meals, this dish brings both versatility and satisfying flavor to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

milk
all-purpose flour
sugar
salt
butter (for cooking and serving)
cinnamon-sugar (for sprinkling on top)

Directions

1. Heat the milk in a heavy-bottomed saucepan over medium heat, stirring frequently to prevent sticking, until it nears boiling.

2. In a bowl, whisk together the flour, sugar, and salt.

3. In another small saucepan, gently melt the butter over medium heat.

4. Whisk the flour mixture into the melted butter until a thick paste forms.

5. Add the paste to the heated milk, stirring constantly. Continue stirring as the mixture begins to boil.

6. Reduce the heat to low and cook for several minutes until the porridge thickens to a smooth, pudding-like consistency.

7. Spoon the Rømmegrøt into bowls, drizzle with additional warm melted butter, and sprinkle generously with cinnamon-sugar. Serve immediately.

Servings and timing

Servings: about 6–8 bowls (depending on portion size)
Prep time: 10 minutes
Cook time: 20–30 minutes
Total time: approximately 30–40 minutes

Variations

You can adapt this traditional recipe in several ways:
• Add sour cream — For a more authentic Norwegian style, substitute part of the milk with full-fat sour cream.
• Use cream or half-and-half — Swap some of the milk for cream for an extra rich version.
• Sweet toppings — Try adding fresh berries, jam, maple syrup, or honey in place of or alongside cinnamon-sugar.
• Savory twist — Omit the cinnamon-sugar topping and serve with cured meats or flatbread for a more traditional pairing.

Storage/Reheating

Store any leftover Rømmegrøt in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a saucepan over low heat, stirring frequently until heated through. You can also reheat in a microwave-safe bowl in short bursts, stirring between intervals to ensure even heating.

FAQs

What is Rømmegrøt?

Rømmegrøt is a traditional Norwegian porridge made from milk (or sometimes sour cream), flour, butter, sugar, and salt, often topped with melted butter and cinnamon-sugar.

Can I make Rømmegrøt with sour cream?

Yes, using sour cream instead of (or in addition to) milk gives a more traditional flavor and texture.

Is Rømmegrøt sweet or savory?

It is typically served sweet with cinnamon and sugar, but it can also be paired with savory items like cured meats.

Can I use low-fat milk?

You can, but full-fat milk or cream yields a richer, creamier porridge.

What should I serve with Rømmegrøt?

Serve it with melted butter and cinnamon-sugar, or alongside cured meats, flatbread, or fruit toppings.

How thick should Rømmegrøt be?

It should be thick like a creamy pudding but still spoonable.

Can I add spices other than cinnamon?

Yes, try nutmeg or cardamom for a different flavor profile.

Is Rømmegrøt traditionally a holiday dish?

Yes, in Norway it is often made for holidays and special occasions.

How do I prevent lumps?

Whisk continuously while adding the flour mixture to the milk to keep it smooth.

Can I freeze Rømmegrøt?

Freezing is not recommended, as the texture can change, becoming grainy when thawed.

Conclusion

Rømmegrøt is a timeless Norwegian comfort dish that brings warmth and satisfaction to any table. With its creamy texture, simple ingredients, and flexibility in serving options, it’s an inviting recipe to make year-round. Enjoy it with sweet or savory accompaniments and share this comforting tradition with family and friends.

Rømmegrøt

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• Author: Mia
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Rommegrot is a traditional Norwegian porridge made with simple ingredients like flour, butter, milk, sugar, and salt. It’s creamy, comforting, and often served warm with a sprinkle of cinnamon and sugar.

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Ingredients

• 1/2 cup butter
• 3/4 cup all-purpose flour
• 4 cups whole milk
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• Additional sugar and ground cinnamon, for serving

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Instructions

1. In a large saucepan over medium heat, melt the butter.
2. Once melted, add the flour and stir constantly for about 5 to 7 minutes until the mixture turns golden and gives a nutty aroma. This creates a roux.
3. Gradually whisk in the milk, a little at a time, stirring constantly to avoid lumps.
4. Cook the mixture, stirring frequently, until it thickens and becomes smooth and creamy, about 10-15 minutes.
5. Stir in the kosher salt and sugar, and continue to cook for another minute.
6. Serve warm in bowls, topped with a generous sprinkle of sugar and ground cinnamon.

Notes

• Use whole milk for the creamiest texture.
• Traditional rommegrot is often served as a special treat during holidays or celebrations.
• You can adjust the thickness by adding more or less milk depending on your preference.
• Leftovers can be stored in the refrigerator and reheated gently with a splash of milk.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Norwegian

Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 7g
• Sodium: 320mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 1g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 75mg