Rømmegrøt is a comforting Norwegian porridge, smooth and creamy like a warm milk pudding, traditionally served with melted butter and a generous sprinkle of cinnamon sugar. I like to prepare it during the holidays or cold mornings when I crave something simple and soothing. Whether I enjoy it as breakfast, dessert, or a cozy side dish, every spoonful brings the essence of Norwegian tradition to my table.
Why You’ll Love This Recipe
I love this Rømmegrøt recipe because it’s simple yet full of warmth and nostalgia. It reminds me of family gatherings and timeless Scandinavian comfort food. The recipe uses everyday ingredients—milk, flour, sugar, and butter—but together, they create a rich, velvety porridge that feels indulgent and satisfying. I can make it for a sweet breakfast, a dessert after dinner, or even serve it alongside meats for a unique holiday side dish. It’s also incredibly versatile—whether I use whole milk, cream, or even sour cream, it always turns out wonderfully rich and smooth.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 quart whole milk
¾ cup all-purpose flour
¼ cup granulated sugar
⅛ teaspoon kosher salt
½ cup salted butter, plus more for serving
Cinnamon-sugar for topping
Directions
I start by setting a large, heavy-bottomed saucepan over medium heat. I heat the milk to about 195°F, stirring almost constantly to keep it from scorching.
While the milk warms, I whisk together the flour, sugar, and salt in a separate bowl.
In another small saucepan, I melt the butter gently over medium heat and keep it warm until the milk is ready.
When the milk reaches 195°F, I stir the flour mixture into the melted butter to form a thick paste.
I then whisk this paste into the hot milk, stirring constantly until the milk starts to boil.
Once it reaches a boil, I lower the heat and cook it for about 5 minutes, stirring often, until it thickens into a smooth pudding-like consistency.
Finally, I spoon the Rømmegrøt into bowls, drizzle it with warm melted butter, and sprinkle cinnamon sugar generously over the top.
Servings and Timing
This recipe makes about 8 servings.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Each serving contains approximately 325 calories, with a lovely balance of sweetness and creaminess that feels both hearty and indulgent.
Variations
I like to switch up this recipe depending on the season or my mood:
For a richer version, I replace part of the milk with heavy cream.
To make it more traditional, I swap 1 to 2 cups of the milk for full-fat sour cream.
When I want something lighter, I use skim milk for a less creamy texture but still satisfying flavor.
Sometimes I skip the cinnamon-sugar and serve it savory-style with ham, sausage, or cured meats.
For a dessert twist, I top it with fruit compote, jam, or a drizzle of honey.
Storage/Reheating
I store leftover Rømmegrøt in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm it gently in a saucepan over medium-low heat, stirring often so it doesn’t scorch. If it thickens too much, I add a splash of milk to loosen it up. I can also reheat it in the microwave in 20-second intervals, stirring in between until it’s warm and smooth again.
FAQs
What does Rømmegrøt taste like?
It tastes like a rich, buttery cream pudding with subtle sweetness and warmth from the cinnamon sugar. The melted butter gives it an irresistible silkiness.
Can I make Rømmegrøt ahead of time?
Yes, I often make it a day ahead and reheat it gently before serving. It thickens slightly when chilled, so I add a little milk while reheating to get the perfect consistency.
Can I use sour cream instead of milk?
Absolutely. Traditional versions often include sour cream. It adds a slight tang and extra richness that balances the sweetness beautifully.
What can I serve with Rømmegrøt?
I like to enjoy it with cured meats, flatbread, or even fresh berries. It also pairs wonderfully with coffee or hot chocolate for breakfast.
Is Rømmegrøt gluten-free?
Not as written, since it uses all-purpose flour. However, I can make it gluten-free by substituting a 1:1 gluten-free flour blend.
Conclusion
Rømmegrøt is one of those dishes that warms me from the inside out. It’s humble in ingredients but luxurious in flavor, connecting me to a piece of Norwegian heritage every time I make it. I love how it fits any occasion—simple enough for a weekday breakfast and special enough for a holiday celebration. Every spoonful feels like a taste of tradition and comfort.
A rich, creamy Norwegian porridge made with milk, flour, sugar, and butter, traditionally topped with melted butter and cinnamon sugar. Perfect for breakfast, dessert, or a comforting holiday side.
Ingredients
1 quart whole milk
¾ cup all-purpose flour
¼ cup granulated sugar
⅛ teaspoon kosher salt
½ cup salted butter, plus more for serving
Cinnamon-sugar for topping
Instructions
Heat the milk in a large saucepan over medium heat to 195°F, stirring frequently.
In a bowl, whisk together the flour, sugar, and salt.
Melt the butter in a separate small saucepan and keep it warm.
Stir the flour mixture into the melted butter to form a paste.
Whisk the butter-flour paste into the hot milk, stirring constantly.
Bring to a boil, then reduce heat and cook for 5 minutes until thickened.
Spoon into bowls, drizzle with melted butter, and sprinkle with cinnamon sugar.
Notes
For a richer version, substitute part of the milk with cream or sour cream.
Add a splash of milk when reheating if the porridge becomes too thick.
