If you’re looking for a dish that embodies the warmth and coziness of Norwegian cuisine, look no further than Rømmegrøt. This creamy, rich porridge is a beloved tradition in Norway, often enjoyed during festive occasions or simply as a comforting treat on a chilly day.
Whether served as a hearty breakfast, a satisfying side dish, or even a decadent dessert, Rømmegrøt is sure to win you over with its velvety texture and delightful flavors.
What is Rømmegrøt?
Rømmegrøt (pronounced “room-eh-groot”) is a traditional Norwegian porridge made with milk, flour, butter, sugar, and a touch of salt. Its consistency is similar to a thick pudding, and it’s typically served warm with a drizzle of melted butter and a generous sprinkle of cinnamon-sugar on top. The combination of creamy richness and sweet-spiced topping makes it an irresistible dish that feels like a hug in a bowl.
The History Behind Rømmegrøt
Rømmegrøt has been a part of Norwegian culinary traditions for centuries. It was often served during celebrations, holidays, and special gatherings. Historically, this dish symbolized abundance and hospitality, as the ingredients—milk, butter, and flour—were staples in Norwegian households. Today, Rømmegrøt continues to hold a special place in many families’ hearts, passed down through generations as a comforting and nostalgic recipe.
How to Make Rømmegrøt
Creating this delicious porridge at home is simpler than you might think! Here’s a step-by-step guide to making your own batch of Rømmegrøt. This recipe yields 8 servings, so it’s perfect for sharing with family and friends.
Ingredients:
- 1 quart whole milk
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon kosher salt
- ½ cup salted butter (plus extra for serving)
- Cinnamon-sugar (for topping)
Instructions:
- Heat the Milk
Begin by setting a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat the milk to 195°F. Stir almost continuously and scrape the bottom of the pan to prevent the milk from burning. - Prepare the Dry Mixture
While the milk is heating, whisk together the flour, sugar, and salt in a small bowl. Set this mixture aside. - Melt the Butter
In a separate small saucepan, gently melt the butter over medium heat. Once melted, turn off the heat and keep it warm until the milk reaches 195°F. - Combine Ingredients
When the milk reaches 195°F, stir the flour mixture into the melted butter to form a thick paste. Gradually add this paste to the heated milk while stirring constantly. Continue stirring until the milk starts to boil. - Simmer and Thicken
Lower the heat to low and let the mixture simmer for about 5 minutes, stirring frequently. The porridge should become smooth and thickened, resembling a rich pudding. Remove the saucepan from heat once it reaches the desired consistency. - Serve and Enjoy
Spoon the warm Rømmegrøt into individual bowls. Drizzle with additional melted butter and top generously with cinnamon-sugar. Serve immediately for the best experience!
Tips for Perfect Rømmegrøt
- Keep Stirring: Stirring continuously while heating the milk and combining ingredients prevents lumps and ensures a smooth texture.
- Use Whole Milk: For the creamiest results, stick with whole milk. The fat content adds richness to the dish.
- Customize Your Toppings: While cinnamon-sugar is traditional, you can experiment with other toppings like honey, fresh berries, or even a dollop of whipped cream for added indulgence.
Why You’ll Love Rømmegrøt
There’s something undeniably comforting about this traditional Norwegian dish. The combination of buttery richness, subtle sweetness, and warming cinnamon makes it perfect for cozy mornings or as a satisfying treat after dinner. Plus, it’s incredibly versatile—you can serve it as breakfast, pair it with savory dishes as a side, or enjoy it as dessert.
A Family Tradition
This recipe has been slightly adapted from one shared by Vivian Wensel in the Sons of Norway kitchen in Fargo, ND. It’s also reminiscent of the version my mother-in-law has loved her entire life. Recipes like this carry so much history and love—they’re more than just food; they’re memories in every bite.
Nutrition Information (Per Serving):
- Calories: 325 kcal
- Carbohydrates: 43g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 43mg
- Sodium: 163mg
- Sugar: 31g
- Fiber: 2g
Final Thoughts
Rømmegrøt is more than just a dish—it’s an experience steeped in tradition and comfort. Whether you’re looking to explore Norwegian cuisine or simply want to try something new and heartwarming, this recipe is sure to become a favorite in your household. So grab your saucepan, whip up some Rømmegrøt, and enjoy the rich flavors of Norway right from your kitchen!
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Rømmegrøt Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Dessert, Side Dish
- Method: Stovetop
- Cuisine: Norwegian
- Diet: Vegetarian
Description
Rømmegrøt is a warm Norwegian porridge recipe, similar to a rich milk pudding, that’s delightful with a drizzle of melted butter and a good sprinkling of cinnamon-sugar over the top. Enjoy it as a hot breakfast, side dish, or dessert!
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
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 of the pan to prevent burning.
While the milk is heating, whisk together the flour, sugar, and salt in a small bowl. Set aside.
In a separate small saucepan, gently melt the butter over medium heat. Once melted, turn off the heat and set aside until the milk reaches 195°F.
Once the milk is ready, stir the flour mixture into the melted butter to form a thick paste.
Add the butter-flour paste to the hot milk, stirring constantly until the mixture begins to boil.
Reduce heat to low and continue to cook for 5 more minutes, stirring often, until the mixture thickens to a smooth, pudding-like consistency.
Remove from heat and spoon the rømmegrøt into individual serving bowls.
Drizzle with warm melted butter and generously sprinkle with cinnamon-sugar.
Serve immediately.
Notes
Adapted slightly from the recipe that Vivian Wensel shared with me in the Sons of Norway kitchen in Fargo, ND. My MIL says this recipe is very similar to the rømmegrøt she has enjoyed all her life.
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 31 g
- Sodium: 163 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 43 mg
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