If you have a soft spot for traditional Scandinavian comfort food, you are going to fall head over heels for this Rømmegrøt (Norwegian Sour Cream Porridge) Recipe. This creamy, dreamy porridge has a rich history and an irresistible flavor that’s perfectly balanced between tangy and sweet, making it a heartwarming treat any time of day. With its luscious texture and simple ingredients, Rømmegrøt offers a cozy experience that feels like a warm hug from the inside out, inviting you to slow down and savor each bite in pure delight.
Ingredients You’ll Need
One of the best things about this Rømmegrøt (Norwegian Sour Cream Porridge) Recipe is how straightforward and comforting its ingredients are. Each one plays a crucial part in delivering the characteristic creamy texture, subtle tang, and hint of sweetness that make this dish so memorable.
- Whole milk: The foundation for the porridge, adding richness and creaminess.
- All-purpose flour: Helps thicken the porridge to that perfect pudding-like consistency.
- Granulated sugar: Just the right touch of sweetness to balance the tang from the sour cream.
- Morton kosher salt: Enhances all the flavors and keeps everything balanced.
- Salted butter: Provides a velvety finish, plus a little extra for drizzling on top.
- Cinnamon-sugar: A traditional topping that adds a warm, spicy sweetness. It’s the perfect little flourish!
How to Make Rømmegrøt (Norwegian Sour Cream Porridge) Recipe
Step 1: Heat the Milk Carefully
Start by placing a large, heavy-bottomed saucepan over medium heat. Slowly heat the whole milk to 195°F, stirring almost continuously to prevent scorching. Using a kitchen thermometer keeps things precise, ensuring the milk reaches just the right temperature to give this porridge its luscious texture. Try not to rush this step—watching the milk slowly warm is part of the magic.
Step 2: Mix the Dry Ingredients
While your milk is warming, whisk together the all-purpose flour, granulated sugar, and salt in a small bowl. This trio will thicken the milk beautifully and add a gentle sweetness and seasoning that underpins the whole dish.
Step 3: Melt the Butter
Gently melt half a cup of salted butter in a small saucepan over medium heat. Once melted, turn the heat off and hold the butter warm until the milk hits the right temperature. This warm, melted butter will blend with the flour mixture to form a silky paste that is key to achieving the porridge’s signature consistency.
Step 4: Combine and Thicken the Porridge
After reaching 195°F with your milk, stir the flour mixture into the warm melted butter to create a thick paste. Then, slowly mix this paste into the hot milk, stirring constantly. This is where patience pays off as the mixture thickens into a smooth, pudding-like porridge. Once it starts to boil, reduce the heat to low and let it cook for another five minutes, stirring frequently to keep everything creamy and lump-free. Remove from heat once you’re happy with the texture.
Step 5: Serve Warm and Cozy
Spoon the freshly made rømmegrøt into individual bowls. Don’t be shy with the toppings—drizzle warm melted butter over the porridge and sprinkle generously with cinnamon-sugar to bring out the comforting flavors. This final touch turns a simple porridge into something truly special. It’s best enjoyed immediately while it’s still warm.
How to Serve Rømmegrøt (Norwegian Sour Cream Porridge) Recipe
Garnishes
Traditional garnishes like melted butter and cinnamon-sugar create an extraordinary flavor combination that enhances the tangy creaminess of the porridge. You can also add a sprinkle of crushed toasted almonds or fresh berries to bring a fresh crunch or tartness that makes each spoonful more exciting.
Side Dishes
Rømmegrøt is often enjoyed as a standalone treat, but it pairs wonderfully with savory sides like cured meats or smoked salmon if you want a more substantial meal. For a sweeter experience, serve it alongside freshly baked Norwegian flatbread or rye bread with a bit of jam. These sides offer delightful contrasts in texture and taste.
Creative Ways to Present
Feeling a bit adventurous? Try layering the porridge with fruit preserves and a drizzle of honey for a Scandinavian-style parfait. Alternatively, serve it chilled in small glasses as a dessert with a cinnamon garnish on top. Presentation is half the fun and can turn this traditional dish into a beautiful centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Rømmegrøt can be stored in an airtight container in the refrigerator for up to two days. The porridge tends to thicken as it cools, but a quick stir and splash of milk during reheating can bring back its creamy charm.
Freezing
While not traditionally frozen, rømmegrøt can be frozen for up to one month. Be sure to freeze in small portions to make thawing and reheating easier. Note that the texture may change slightly after freezing, but it will still be delicious.
Reheating
Rewarm your refrigerated or thawed rømmegrøt gently on the stove over low heat, stirring constantly. Add a little milk or cream if needed to loosen it up and restore that smooth, luscious consistency. Avoid high heat to prevent scorching.
FAQs
What makes Rømmegrøt different from regular porridge?
Unlike typical porridge made from grains, Rømmegrøt’s base is sour cream combined with milk and flour, giving it a uniquely creamy texture and a subtle tang that sets it apart.
Can I substitute the sour cream with something else?
Traditional Rømmegrøt relies on sour cream for its signature tang and richness, but if unavailable, a combination of heavy cream and a small amount of yogurt can work as a close substitute.
Is Rømmegrøt typically eaten for breakfast or dessert?
Rømmegrøt is quite versatile; it’s enjoyed both as a cozy breakfast and as a sweet dessert or snack in Norwegian culture, often depending on how it is garnished.
Can I make Rømmegrøt vegan?
It’s challenging due to the dairy-centric ingredients, but for a vegan version, you can experiment with plant-based sour cream and milk alternatives, though the texture and flavor will differ.
What’s the best way to enjoy leftover Rømmegrøt?
Leftover rømmegrøt tastes great reheated with a splash of milk and topped again with melted butter and cinnamon-sugar to revive the original flavors.
Final Thoughts
There is something truly special about making and sharing this Rømmegrøt (Norwegian Sour Cream Porridge) Recipe. It’s a lovely way to connect with Norwegian tradition and bring a little extra comfort and warmth into your day. So go ahead, gather the simple ingredients, take your time with the process, and savor each creamy, cinnamon-sweet spoonful. You might just find your new favorite cozy dish!
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Rømmegrøt (Norwegian Sour Cream Porridge) Recipe
Rømmegrøt is a traditional Norwegian porridge made with whole milk, flour, sugar, and butter, cooked to a creamy, pudding-like consistency. This comforting dish is typically enjoyed warm, topped with melted butter and cinnamon sugar, making it a perfect treat for cozy mornings or special occasions.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
Rømmegrøt
- 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
Instructions
- Heat the Milk: Set a large heavy-bottomed saucepan over medium heat. Use a kitchen thermometer to heat the milk slowly up to 195°F, stirring almost continuously and scraping the bottom to prevent burning.
- Mix Dry Ingredients: While the milk is heating, whisk together the flour, sugar, and salt in a small bowl until evenly combined and set aside.
- Melt Butter: Melt the butter gently in a small saucepan over medium heat. Once melted, remove from heat and keep warm until the milk reaches the target temperature.
- Combine Flour Mixture and Butter: Stir the flour mixture into the melted butter to create a thick paste. Then add this paste slowly to the heated milk, stirring constantly until the milk begins to boil.
- Cook Until Thickened: Lower the heat to low and cook for an additional 5 minutes, stirring frequently. The rømmegrøt should become smooth and thick, similar to a thick pudding. Remove from heat.
- Serve: Spoon the porridge into individual bowls. Drizzle with extra warm melted butter and sprinkle generously with cinnamon sugar. Serve immediately for the best flavor and texture.
Notes
- Use a heavy-bottomed saucepan to prevent milk from scorching during heating.
- Stir continuously and monitor temperature carefully to achieve the perfect creamy texture.
- The cinnamon sugar topping can be adjusted to taste; try adding a pinch of ground cardamom for an extra flavor twist.
- Serve rømmegrøt fresh, as it thickens more upon cooling.
- Traditionally served with cured meat on the side for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Norwegian
