The first spoonful hits different. Warm, silky, ridiculously buttery. I made rømmegrøt recipe on a Sunday morning when the kitchen was still cold, and by the time I drizzled melted butter over the top and dusted it with cinnamon sugar, the whole house smelled like my childhood dreams of Norway. It's just milk, flour, and butter, but somehow it turns into this thick, creamy porridge that feels like the coziest breakfast you've ever had.
The best part? It's actually simple to pull off, even if you've never made anything Scandinavian before, kind of like how 30-Minute Breakfast Skillet surprises you with how easy it is.
Why You'll Love This Rømmegrøt Recipe
Rich and creamy texture. This Scandinavian Rømmegrøt Recipe has a smooth, pudding-like consistency that's incredibly satisfying without being too heavy.
Simple ingredients. You probably have everything you need already: milk, butter, flour, sugar, and salt. No special trips to the store.
Easy to make. Once you get the hang of stirring and watching the temperature, this Nordic porridge recipe comes together beautifully. It's forgiving and doesn't require expert skills.
Versatile serving options. Enjoy it as a cozy breakfast, a comforting side dish, or a simple dessert. Drizzle it with butter and cinnamon sugar, or try it with a splash of cream or a handful of berries.
Family-friendly comfort food. Kids and adults alike love the mild sweetness and creamy texture. It's a great way to introduce classic Norwegian breakfast traditions to your table.
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Rømmegrøt Recipe Ingredients
Here's what goes into this traditional creamy Norwegian porridge.
Whole milk: The base of this porridge, whole milk gives it that rich, creamy texture. You'll need to heat it carefully to 195°F, stirring constantly to prevent scorching on the bottom.
All-purpose flour: This thickens the porridge and creates that signature smooth consistency. It gets mixed with the butter to form a paste before going into the milk.
Granulated sugar: Adds a gentle sweetness that balances the richness of the butter and milk. You can adjust this slightly if you prefer it less sweet.
Morton kosher salt: Just a pinch enhances all the flavors and keeps the porridge from tasting flat.
Salted butter: Melted butter gets mixed with the flour, and extra butter is drizzled on top when serving. It adds richness and makes every bite feel indulgent.
Cinnamon-sugar: The classic topping that gives this old fashioned Rømmegrøt Recipe its signature warmth and sweetness. Don't skip this part.
How to Make Rømmegrøt Recipe
Follow these steps to create this comforting milk-based porridge recipe at home.
Heat the milk: Set a large heavy-bottomed saucepan over medium heat and warm the whole milk to 195°F, using a kitchen thermometer to check. Stir almost constantly and scrape the bottom of the pan to prevent any burning or sticking. This takes about 10 to 12 minutes.
Mix the dry ingredients: While the milk heats, whisk together the flour, sugar, and salt in a small bowl. Set this aside until you're ready to use it.
Melt the butter: In a small saucepan over medium heat, gently melt the butter. Turn off the heat and keep it warm until the milk reaches the right temperature.
Combine flour and butter: Once the milk hits 195°F, stir the flour mixture into the melted butter to form a thick, smooth paste. This helps prevent lumps when you add it to the hot milk.
Add paste to milk: Pour the butter-flour paste into the heated milk, stirring constantly. Keep stirring as the milk comes to a boil. You'll notice it start to thicken right away.
Simmer and thicken: Reduce the heat to low and continue cooking for about 5 minutes, stirring often. The mixture will smooth out and turn into a thick, pudding-like consistency. If it seems too thick, you can add a splash more milk.
Remove from heat: Take the saucepan off the burner once the porridge reaches the texture you like.
Serve warm: Spoon the rich Scandinavian porridge into individual bowls. Drizzle with warm melted butter and sprinkle generously with cinnamon-sugar. Serve right away while it's hot and creamy.
Substitutions and Variations
Milk alternatives: If you don't have whole milk, you can use 2% milk, though the texture will be slightly less rich. Avoid skim milk, as it won't give you that creamy consistency.
Butter swap: Unsalted butter works fine. Just add a tiny pinch more salt to the recipe to balance the flavors.
Sugar options: You can use light brown sugar instead of granulated for a slightly deeper, caramel-like sweetness.
Toppings: Try drizzling with honey or maple syrup instead of cinnamon sugar, or add a handful of fresh berries or sliced almonds for texture.
Make it richer: Some traditional versions add a splash of heavy cream at the end for extra richness. Stir it in just before serving.
Equipment For Rømmegrøt Recipe
Large heavy-bottomed saucepan: Essential for even heating and preventing the milk from scorching on the bottom.
Small saucepan: For melting the butter separately.
Kitchen thermometer: Helps you hit that 195°F mark accurately. You don't want to boil the milk too hard or let it get too cool.
Whisk: For mixing the dry ingredients and stirring the porridge smoothly.
Wooden spoon or heat-safe spatula: Great for constant stirring and scraping the bottom of the pan.
Measuring cups and spoons: Standard measuring tools to keep your ingredient ratios accurate.
Storage and Reheating Tips
Refrigerator: Store leftover Norwegian holiday porridge in an airtight container in the fridge for up to 3 days. The texture will thicken as it cools, which is totally normal.
Reheating: Warm it gently on the stovetop over low heat, stirring often. Add a splash of milk to thin it out if it's gotten too thick. You can also microwave it in 30-second intervals, stirring between each one.
Freezing: You can freeze Rømmegrøt Recipe in individual portions for up to 2 months. Thaw overnight in the fridge, then reheat gently with a bit of extra milk to bring back the creamy texture.
Serving cold: Some people enjoy this Scandinavian comfort food chilled, almost like a pudding. Give it a try both ways and see what you prefer.
Serving Suggestions
Classic style: Serve warm with a generous drizzle of melted butter and a heavy sprinkle of cinnamon sugar. This is the traditional way and honestly the best.
With cream: Pour a little cold heavy cream on top just before eating. The contrast between warm porridge and cold cream is lovely.
Berry topping: Add a handful of fresh or thawed frozen berries like lingonberries, blueberries, or raspberries for a tart contrast to the rich sweetness.
Alongside breakfast: Pair it with scrambled eggs, crispy bacon, or a slice of buttered toast for a complete morning meal, similar to how you'd serve Easy Tomato Bruschetta at brunch.
Expert Tips
Stir constantly. This is the most important step. If you don't keep stirring, the milk can scorch on the bottom and give your porridge a burnt taste.
Use a thermometer. Don't guess the temperature. Hitting 195°F is key to getting the right texture without boiling the milk too hard.
Choose a heavy pan. A thin pan can create hot spots and make it easier to burn the milk. A heavy-bottomed saucepan distributes heat more evenly.
Adjust consistency. If your porridge is too thick, add a little more warm milk. If it's too thin, cook it a bit longer on low heat while stirring.
Kid-Approved Tweaks
Sweeten it up: Kids might enjoy a little extra cinnamon sugar on top, or you can drizzle it with a bit of honey or chocolate syrup for a fun twist.
Add fruit: Stir in some mashed banana or applesauce while the porridge is still warm. It adds natural sweetness and a familiar flavor kids love.
Make it fun: Let them help sprinkle the cinnamon sugar or drizzle the butter. They'll be more excited to try it if they helped make it, much like this 30-Minute Breakfast Skillet that gets everyone involved.
Serve with toast: Pair it with buttered toast or Easy Cinnamon Sugar Soft Pretzels for a breakfast they'll actually finish.
FAQ
What is Rømmegrøt Recipe made of?
Rømmegrøt Recipe is made from whole milk, butter, flour, sugar, and a pinch of salt. It's topped with melted butter and cinnamon sugar. Some traditional versions use sour cream, but this recipe keeps it simple with milk and butter for a creamy, rich texture.
What is the difference between Rømmegrøt Recipe and Flotegrot?
Rømmegrøt Recipe is made with sour cream or milk and butter, while flotegrot uses heavy cream. Flotegrot tends to be even richer and thicker. Both are traditional Norwegian porridges, but rømmegrøt is more commonly made at home because the ingredients are easier to find.
Is Rømmegrøt Recipe good?
Yes, Rømmegrøt Recipe is delicious if you enjoy creamy, comforting dishes. It has a mild sweetness and a smooth, pudding-like texture. The melted butter and cinnamon sugar on top add warmth and richness. It's a nostalgic favorite in Norwegian culture and a great comfort food for cold mornings.
Can I freeze Rømmegrøt Recipe?
Yes, you can freeze Rømmegrøt Recipe for up to 2 months. Store it in airtight containers or freezer bags. When you're ready to eat it, thaw it in the fridge overnight and reheat gently on the stovetop with a splash of milk to bring back the creamy texture. It might be slightly thicker after freezing, but it still tastes great.
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Pairing
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Rømmegrøt Recipe
Ingredients
- 5 cups whole milk full-fat milk creates the signature creamy texture
- ⅞ cup all-purpose flour measured and leveled for smooth thickening
- ⅓ cup granulated sugar adds gentle sweetness without overpowering
- ¼ teaspoon kosher salt balances sweetness and enhances dairy flavor
- ⅝ cup salted butter melted gently to enrich the porridge base
- ¼ cup cinnamon-sugar for finishing, adjusted to taste preference
- Extra melted butter for serving, kept warm for drizzling
Instructions
- Place a large heavy-bottomed saucepan over medium heat and slowly warm the milk to 195°F, stirring frequently and scraping the bottom to prevent scorching.
- In a small bowl, whisk together the flour, sugar, and salt until evenly combined, then set aside nearby.
- In a separate small saucepan, melt the butter gently over medium heat until just liquid, then remove from heat and hold warm.
- Once the milk reaches temperature, stir the flour mixture into the melted butter to form a smooth, thick paste.
- Add the butter-flour paste into the hot milk, stirring constantly as the mixture comes to a gentle boil.
- Reduce the heat to low and cook for about 5 minutes, stirring often, until the porridge thickens into a smooth, pudding-like consistency.
- Remove the saucepan from heat and allow the porridge to settle briefly before serving.
- Spoon the warm rømmegrøt into bowls, drizzle generously with melted butter, and finish with cinnamon-sugar before serving immediately.
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