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Rømmegrøt

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Rømmegrøt is a traditional Norwegian creamy porridge made with whole milk, flour, butter, and sugar. Topped with melted butter and cinnamon-sugar, it offers a comforting, indulgent treat perfect for breakfast, a side dish, or even a dessert.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Norwegian
  • Diet: Vegetarian

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

  1. Heat the milk: Set a large heavy-bottomed saucepan over medium heat. Heat the milk to 195°F (90°C), stirring almost continuously to prevent burning.
  2. Prepare the dry ingredients: In a small bowl, whisk together the flour, sugar, and salt. Set aside.
  3. Melt the butter: In a separate small saucepan, melt the butter over medium heat. Once melted, turn off the heat and hold it until the milk reaches 195°F.
  4. Combine the flour mixture and butter: Once the milk reaches 195°F, stir the flour mixture into the melted butter to form a thick paste. Slowly add this paste to the heated milk, stirring constantly. Continue to stir until the mixture begins to boil, then reduce the heat to low. Let it cook for 5 minutes, stirring often, until the mixture thickens to a pudding-like consistency.
  5. Serve: Remove the saucepan from the heat. Spoon the Rømmegrøt into individual bowls. Drizzle warm melted butter over the top and sprinkle with cinnamon-sugar. Serve immediately and enjoy!

Notes

  • For a more natural sweetness, use honey instead of granulated sugar.
  • Top with fresh fruit like berries, apples, or pears for extra freshness.
  • Use low-fat or non-fat milk for a lighter version of the dish.
  • Make it dairy-free by using almond milk or oat milk and a dairy-free butter substitute.

Nutrition

Find it online: https://cheftinaskitchen.com/rommegrot/