If you have a soft spot for cozy, creamy breakfast dishes that feel like a warm hug from the inside, then you are going to absolutely love this Rømmegrøt (Norwegian Sour Cream Porridge) Recipe. This traditional Norwegian delight dances between the tangy richness of sour cream and the smooth comfort of a thick, velvety porridge, making it a unique and utterly comforting dish that’s been cherished for generations. Whether you’re discovering it for the first time or returning to a beloved classic, this recipe brings out the heart and soul of Scandinavian cooking in every spoonful.
Ingredients You’ll Need
Rømmegrøt is a testament to how a handful of simple ingredients can create something truly special. Each component plays a crucial role in developing the signature creamy texture, subtle sweetness, and comforting flavors that make this dish stand out.
- Whole milk: The creamy foundation that softens the batter and adds richness to the porridge.
- All-purpose flour: Thickens the mixture beautifully, giving it that traditional pudding-like consistency.
- Granulated sugar: Just enough sweetness to balance the tanginess of the sour cream.
- Morton kosher salt: Enhances all the flavors without overpowering the subtle notes.
- Salted butter: Adds luscious creaminess when melted and drizzled on top, elevating every bite.
- Cinnamon-sugar: The classic finishing touch that warms the palate with spice and sweetness.
How to Make Rømmegrøt (Norwegian Sour Cream Porridge) Recipe
Step 1: Heat the Milk
Begin by placing a large, heavy-bottomed saucepan on medium heat. Slowly warm your whole milk to 195°F, using a kitchen thermometer to keep track. Stir almost continuously, especially scraping the bottom to prevent any scorching. This slow heating process ensures a creamy base that won’t separate or curdle later.
Step 2: Prepare Dry Mixture
While your milk is warming, whisk together the all-purpose flour, granulated sugar, and kosher salt in a small bowl. This dry mix will thicken and flavor the porridge uniformly, so it’s important to combine it thoroughly before adding it to your warm ingredients.
Step 3: Melt Butter
In a separate small saucepan, gently melt your salted butter over medium heat. Once melted, remove from the heat but keep it warm. The warm butter will blend seamlessly with the flour mixture, creating a smooth paste that’s key to the porridge’s luscious texture.
Step 4: Combine Flour Mixture
Stir the flour mixture into the warm melted butter, forming a thick, smooth paste. Then carefully add this paste into the hot milk, stirring constantly. Your aim is to bring this mixture to a gentle boil, which activates the flour’s thickening power and develops that signature porridge body.
Step 5: Cook the Porridge
Once boiling, reduce the heat to low and let it cook for about 5 minutes more. Keep stirring frequently to maintain a smooth texture and prevent lumps. As the mixture thickens to a pudding-like consistency, you know you’re almost done crafting this comforting dish.
Step 6: Serve
Ladle the warm rømmegrøt into bowls and generously drizzle with the melted butter you kept warm earlier. Sprinkle a good coating of cinnamon-sugar on top for that classic Nordic flavor combo that’s sweet with a hint of spice. Serve immediately to enjoy the porridge at its luscious, creamy best.
How to Serve Rømmegrøt (Norwegian Sour Cream Porridge) Recipe
Garnishes
Traditional garnishes include extra melted butter and cinnamon-sugar which add a delightful contrast of richness and warmth. Some like to add a sprinkle of ground cardamom or a handful of fresh berries for a fruity twist. Don’t be shy to experiment – garnishes are your chance to personalize this dish and make it your own.
Side Dishes
Rømmegrøt shines best when paired with simple sides that complement, not compete. Crisp cured meats like spekemat or smoked ham are favorites in Norway. Fresh flatbreads or thin crispy crackers add texture and make the meal heartier. A dollop of homemade fruit jam or cloudberry preserves on the side offers a sweet counterpoint that’s pure magic.
Creative Ways to Present
Think beyond the bowl: serve rømmegrøt in pretty ramekins or small cast iron skillets for a rustic touch that impresses at brunch or dinner parties. Layer it with fruit compote and granola for a Scandinavian-inspired parfait. Or transform it into a dessert by cooling and topping with whipped cream and toasted nuts for an unexpected, irresistible treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover rømmegrøt in airtight containers and refrigerate. It will keep well for up to 3 days, although the texture may thicken further, which can easily be adjusted with a little warm milk or water when reheating.
Freezing
This porridge does not freeze particularly well because the sour cream and milk base can separate upon thawing, altering the texture. It’s best to enjoy rømmegrøt fresh or store it for short-term use in the refrigerator.
Reheating
Slow and gentle wins the day here. Reheat leftovers over low heat, stirring often and adding small amounts of milk to loosen the porridge and restore that silky consistency. Avoid microwaving straight from the fridge to prevent uneven heating and curdling.
FAQs
What is rømmegrøt exactly?
Rømmegrøt is a traditional Norwegian porridge made primarily from sour cream, whole milk, flour, sugar, and butter. It’s known for its creamy texture and slightly tangy flavor, served hot with cinnamon-sugar and melted butter.
Can I substitute sour cream in this recipe?
This particular Rømmegrøt (Norwegian Sour Cream Porridge) Recipe uses a combination of whole milk and butter with flour to mimic the creamy tang of sour cream. If you want it more authentically tangy, you could add a small amount of sour cream or cultured cream, but the traditional recipe balances flavors beautifully as is.
Is rømmegrøt typically eaten for breakfast or dessert?
Rømmegrøt is versatile. It is traditionally enjoyed as a hearty breakfast or a satisfying snack, but it can also be served as a dessert, especially when topped with fruit preserves, nuts, or a dusting of powdered sugar.
How can I adjust the sweetness?
The recipe uses a moderate amount of sugar, but you can always tweak it to your liking. For a less sweet porridge, reduce the sugar, or increase it slightly if you prefer more of a dessert feel.
Can I make this recipe vegan?
Rømmegrøt is traditionally dairy-based, and it’s challenging to replicate the exact texture and flavor with plant-based ingredients. You might try using vegan butter and a rich plant milk like oat or coconut, but the outcome will differ from the classic Rømmegrøt (Norwegian Sour Cream Porridge) Recipe experience.
Final Thoughts
This Rømmegrøt (Norwegian Sour Cream Porridge) Recipe embodies cozy, comforting simplicity with a special Scandinavian twist. It’s one of those dishes that feels like a warm embrace on chilly mornings or for an indulgent anytime treat. I encourage you to make this recipe your own, savoring every creamy, buttery spoonful and sharing it with friends and family who appreciate heartfelt cooking.
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Rømmegrøt (Norwegian Sour Cream Porridge) Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Norwegian
- Diet: Vegetarian
Description
Rømmegrøt is a traditional Norwegian sour cream porridge, rich and creamy with a smooth pudding-like texture. Prepared by carefully heating milk and combining it with a mixture of flour, sugar, and salt, then enriched with plenty of butter and topped with cinnamon sugar, this comforting dish is perfect as a warm breakfast or dessert.
Ingredients
Liquid
- 1 quart whole milk
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon Morton kosher salt
Fat
- ½ cup salted butter, plus more for serving
Toppings
- Cinnamon-sugar (for sprinkling)
Instructions
- Heat the Milk: Place a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat the whole milk to 195°F (90.5°C), stirring almost continuously and scraping the bottom to prevent it from burning.
- Prepare Dry Mixture: In a small bowl, whisk together the all-purpose flour, granulated sugar, and kosher salt until combined. Set aside.
- Melt Butter: Gently melt ½ cup of salted butter in a small saucepan over medium heat. Once melted, remove from heat and keep warm.
- Combine Flour Mixture: Stir the dry flour mixture into the melted butter to create a thick paste.
- Add Paste to Milk: Slowly add the butter and flour paste to the hot milk while stirring constantly. Continue stirring until the mixture reaches a boil.
- Cook the Porridge: Reduce the heat to low and cook the mixture for an additional 5 minutes, stirring frequently, until it thickens and becomes smooth with a pudding-like consistency. Remove from heat.
- Serve: Spoon the rømmegrøt into individual bowls. Drizzle each serving with warm melted butter and sprinkle generously with cinnamon-sugar. Serve immediately for the best flavor and texture.
Notes
- Use whole milk for the creamiest texture.
- Stirring constantly during heating prevents lumps and burning.
- The temperature of 195°F is crucial to achieve the perfect thickness without curdling.
- Adjust cinnamon-sugar topping to taste.
- This porridge is best enjoyed fresh and warm.
