Name: Rømmegrøt Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Norwegian
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 sprinkling

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Introduction

Rømmegrøt is a traditional Norwegian porridge that is creamy, rich, and comforting. Made with simple ingredients like milk, flour, and butter, it’s best enjoyed warm with a sprinkle of cinnamon-sugar. It’s perfect for a cozy breakfast or a special treat.

The image shows three white scalloped-edge bowls filled with a creamy, pale yellow pudding. Each pudding has a smooth top layer swirled with a drizzle of golden melted butter and sprinkled with a fine dusting of cinnamon powder that adds warm brown speckles. The main bowl in the center sits on a white plate decorated with blue floral patterns, creating a contrast with the white marbled surface beneath. Two small golden spoons rest nearby, one on the marble surface and one partially obscured beside a small round bowl filled with more cinnamon powder. A white cloth with fringed edges is gently draped nearby, adding a soft texture to the scene. photo taken with an iphone --ar 4:5 --v 7

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 heats, whisk together the flour, sugar, and salt in a small bowl. Set aside.
Step 3: Gently melt the butter in a small saucepan over medium heat, then turn off the heat and keep warm until the milk reaches 195°F.
Step 4: When the milk reaches 195°F, stir the flour mixture into the melted butter to form a thick paste. Add this paste to the heated milk, stirring constantly until the mixture starts to boil. Reduce the heat to low and cook for 5 more minutes, stirring often, until thickened to a pudding-like consistency. Remove from heat.
Step 5: Spoon the rømmegrøt into bowls, drizzle with warm melted butter, and sprinkle generously with cinnamon-sugar. Serve immediately.

Tips & Variations

Use whole milk for the creamiest texture; avoid skim or low-fat milks.
For a dairy-free option, substitute butter with a plant-based alternative and use your favorite non-dairy milk, keeping in mind the texture may differ.
You can adjust the cinnamon-sugar topping to taste or substitute with crushed nuts for extra crunch.

Storage

Rømmegrøt is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stove over low heat, stirring frequently and adding a splash of milk if needed to loosen the porridge.

How to Serve

A creamy light beige dish sits inside a white scalloped ramekin, topped with a swirl of golden syrup and a sprinkle of fine brownish-red powder, creating a slight indentation in the center. The ramekin is placed on a white plate with intricate dark blue floral patterns. Nearby are small golden spoons, and the whole scene rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make rømmegrøt ahead of time?

While it’s best served fresh for the creamiest texture, you can prepare it a few hours in advance and gently reheat before serving.

What can I serve with rømmegrøt?

Rømmegrøt is traditionally served with a pat of butter and cinnamon-sugar, but it also pairs well with cured meats, fresh berries, or flatbread.