This Rømmegrøt recipe has been passed down for generations in my husband’s Scandinavian family! It’s similar to a rich milk pudding and served warm with a drizzle of melted, salted butter and a good sprinkling of cinnamon-sugar on top. I make it with whole milk — or with heavy cream if I’m feeling indulgent, just like my Norwegian mother-in-law enjoyed when she was a little girl.
I Always Follow My Mother-In-Law’s Advice For Enjoying Rømmegrøt.
Family recipe traditions have my heart. At Christmastime, Mom’s soft & tender caramel rolls, Grandma Klein’s chocolate caramels, and Grandma Renelt’s oyster stew stand out for me, with my mostly-German heritage. However, rømmegrøt, a warm, creamy Norwegian porridge, is from my husband’s family (Blake is 75% Norwegian, 25% Swedish), and this has been a happy, delicious tradition addition. (Just don’t ask me to add lutefisk!)
Loree, Blake’s mom, recalled her own mom making this dish whenever there was excess cream from milking the cows — which provided an inexpensive way to put food on the table. And Loree passed down this food tradition to her own family; she would serve it warm with melted butter and (lots of) cinnamon-sugar. The first time I enjoyed it myself, she advised me, with a twinkle in her eye: “Eat it with a spoon. First skim off the top crusty layer of cinnamon-sugar. Then add another layer of cinnamon-sugar and repeat. Continue to repeat – until you see the bottom of the bowl!”
Rømmegrøt is typically made with a mixture of sour cream and milk, but I was taught to make rømmegrøt with only whole milk (or heavy cream if feeling indulgent), at the approval of both my mother-in-law and my husband.
Besides milk, flour, sugar, and salt, I use salted butter for this recipe, to subtly boost the flavor of this simple dish. And I always include extra for serving, along with extra cinnamon-sugar. Don’t skimp on the butter as it truly adds to the enjoyment factor, with its glorious rich flavor and texture.
Our family most often serves rømmegrøt as a cozy dessert or a festive, decadent breakfast during the holidays. In Norway, it’s traditionally served alongside cured meats. My mother-in-law remembers eating it as a very simple meal (minus the butter and cinnamon-sugar).
I love to share stories about food and traditions. If you’d like to see where I learned to make rømmegrøt, you can find my story at the end of this post.
“It tastes like a warm bowl of sugar cookie, it’s Divine – why isn’t this a thing everywhere?!”
Crystal
How I Make Rømmegrøt
My Top Tip: Do Not Walk Away From The Stove.
I learned the hard way. The first time I made rømmegrøt on my own, I walked away from the stove while it was thickening and finishing up. And I lost track of time. By the time I returned, it was overcooked and had burnt to the bottom of the pan. I quickly added a note to my recipe card: Do not walk away from the stove. Do not overcook!
Creamy Rømmegrøt (with milk)
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
Instructions
- Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat milk to 195°F. Stir almost continuously, scraping the bottom of the pan, so the milk does not burn.
- While milk is heating, whisk together flour, sugar, and salt in a small bowl. Set aside.
- While milk is heating, gently melt butter in a small saucepan over medium heat. Turn off heat and hold until milk has reached 195°F.
- Once milk temperature has reached 195°F, stir flour mixture into melted butter to form a thick paste. Add this to the heated milk, stirring constantly, until milk starts to boil.
- Then turn heat down to low and let cook for 5 minutes more, stirring often. The mixture will become smoothed-out and thickened, like a thick pudding. Do not walk away from the stove. Do not overcook! After you've whisked the milk and flour together, keep stirring the porridge as it cooks, scraping the bottom of the saucepan. This will ensure that the milk doesn't overcook or burn.
- Remove saucepan from heat. Spoon rømmegrøt into individual bowls. Drizzle warm melted butter over the top and then add a hefty sprinkle of cinnamon-sugar. Enjoy right away!
Notes
- Fridge – Place cooled leftovers in an airtight container and store in the fridge for up to 4 days.
- Reheat – Gently rewarm the rømmegrøt in a saucepan over medium-low/low heat, using a whisk to smooth it out. If needed, add a splash of milk to loosen it up. Or place it in a microwave-safe bowl with a loose cover to prevent any splatter, and heat it in 20-second increments, stirring after each time, until heated through.
Nutrition Information:
my First Rømmegrøt Experience
It was a cold March day, sun-less and dreary, when our family visited the Sons of Norway in Fargo, North Dakota with Blake’s parents and the rest of his family.
Inside, every dark wood paneled wall displayed Norwegian ancestry. There were whimsical wood troll carvings, beautiful rosemåling pieces, gigantic framed paintings of Vikings, and vibrant patterned wallpaper.
It was there that I experienced rømmegrøt for the first time.
The kind lady behind the buffet line handed me a bowl of this simple, warm Norwegian recipe tradition, and then showed me how to add warm melted butter and cinnamon-sugar over the top — just like my mother-in-law Loree had told me about.
After finishing bowl #1, I went back for bowl #2…this time with more butter and more cinnamon-sugar than before. My MIL was 1000% right!
A Shared Rømmegrøt Recipe
Then I asked if they could to share their rømmegrøt recipe with me. Because, first, I wanted to make this at home because it was so delicious. And, second, I wanted to preserve a bit of Blake’s heritage, to pass this tradition on down to our own daughters.
I was immediately invited back into the kitchen, where I met Vivian (above).
Standing at the stove with a red apron tied around her back, Vivian was stirring the thickening milk mixture, watching the thermometer rise. She chatted me through the recipe and was happy to share it with me. This is the same recipe I’m sharing with you here!
This post was first published in 2016, then updated in 2024.
This reminds me of one of my favorite comfort foods: macaroni and milk. Just add any kind of cooked pasta to simmering milk and butter. I have usually enjoyed it in a savory fashion, adding salt, Parmesan cheese and/or pepper. Now I will try it with cinnamon! Thank you!
Mom also made this with rice, and a few raisins…and I also remember her taking them out of the oven? Anyone else?
I like that idea! Thanks, Susan.
Yes – my mormor made that dish almost every Saturday. It’s called ‘Risengrønsgrøt’, or ‘Risgrøt’ for short. And always served with melted butter, cinnamon, and sugar sprinkled on top!
Romme is a soured cream in Norwegian. Which was a surprise when I ate REAL Rommegrot in Norway..
I grew up with Rommegrot made with farm cream. It is even more tasty.
What you call rommegrot is what my mother called milk mush.
Simply made with milk
All is good!
Thanks for sharing this, Leanna. I will definitely try the sour cream route at some point – it sounds delicious! This is the recipe where I first I enjoyed it myself, at the Sons of Norway – and this is how my MIL and her mother used to make it. Everyone calls it rommegrot, though I definitely hear what you are saying.
What you are making is called Fløtegrøt or Fløyelsgrøt in Norway , fløte meaning cream.
Love it but it’s not Rømmegrøt. Rømme translates to sour cream and is made with a very fat Norwegian sour cream . It is served the same way, red berry juice to drink. It’s also served with cured and smoked meat, but then only with the butter of course . I know some Americans when being served real Rømmegrøt (sour cream porridge) in Norway, they don’t like it because it’s sour .
Best regards
Hello Mai – thank you for your comment. You helped me think about how to address this. I have updated my post to include this information. I will try making this with sour cream – I am definitely curious on the difference in flavor.
Can you make this ahead of time? How do you reheat it?
I do refrigerate leftovers and then reheat. It will definitely thicken. I add a bit of half and half or milk, heating the rommegrot in a pan with it. Use a whisk to get it all incorporated and smooth.
I think your Dad would like this, so I am going to have to make this. So fun to see Grandma Klein’s
pan being used to make the pudding.
I KNOW Dad would LOVE this. It has his name written all over it. :)
My husband’s family is part Norwegian and every Christmas we have this after the main meal. BUT there is an almond hidden somewhere inside and whoever’s serving contains the almond is blessed with good luck for the upcoming year! It’s sort of a game between everyone now! His grandmother also makes leftsa, served with butter and sugar, and Krumkake (delicious little wafer like cone shaped cookies/crackers. However, I like you as well as my husband bypass the Lutefisk and try to avoid the pungent smell!!!
Oh, so much fun (the almond)!!! Thanks for sharing!
Could you make this ahead and then keep warm in crockpot to serve?
I think that would work. Depending on how long it’s in the slow cooker, you may need to add a bit more milk or half and half to keep it from cooking up too thick.
i loved reading this story so much, and reminds me of my roots, and all the traditional german/norwegian recipes that have been passed down to me as well. My grandma still rolls the thinnest lefse I have ever seen anyone make. This pudding is new to me though, and surely picked my curiosity. Butter, and cream, and cinnamon… what could be better served warm after dinner.
xo
Thank you so much, Amanda. I definitely have an appreciation for that thin lefse!
This is proper comfort food! I love it! Gotta try :)
Thank you, Bird!
My husband’s mother used to make this and add rice. I had never had it before until I tasted hers soon after we were married. She served it as a meal, and it was delicious.
With rice, that’s interesting. And it sounds good! Thanks for sharing, MaryAnn.
I am so intrigued by this Brenda!! Looks amazing and I love it highlights your lineage!
Thank you, Lauren!!
It’s interesting… I feel like most cultures have a pudding recipe. I wonder why that is? Maybe because pudding is so comforting and easy to prepare (and inexpensive to make)? I don’t know.
Anyway… this looks and sounds fabulous and I love that you asked them for the recipe (why not?!?!)
I think that’s true, Brian. My MIL said the inexpensive piece was definitely a factor. Extra cream from the cows + flour, butter and sugar = a meal. Or dessert with the addition of cinnamon sugar!
We have this treat at Christmas, too, and everyone loves it. A little trick though is to make it in the microwave and it is every bit as good. I melt the butter in a large bowl in the microwave, whisk in the flour and let that cook a minute and then whisk in warm whole milk and microwave it till thick, stirring every minute or two. No scorching or burning! Yum! I’m getting hungry for it just typing about it. Melt extra butter to drizzle over the top and have the cinnamon sugar handy! We have a Drive Inn restaurant and used to serve it with potato dumplings and ham – very popular. Several small town restaurants up north of us serve this every Thursday.
I had seen microwave recipes for this, but never thought they’d actually be good. Thank you for sharing, Marlene. (Although there is definitely something to be said about a lazy slow stirring of a pot on the stovetop!) You made me hungry for potato dumplings and ham, YUM!
This was such a lovely post! Really interesting to learn about the Rommegrot recipe, and I loved the glimpse into the Sons of Norway. Thank you for sharing.
Thank you so very much, Jen.
I’d definitely enjoy rommegrot as a dessert. But, like you, I’m going to pass on the lutefisk! There is a really hilarious episode of King of the Hill that centers around lutefisk. YOU definitely need to see it! :D
Thank you Jean – I’ll have to look that up!
Definitely pronounced “Ruh-meh-gruht” as the Norwegian letter ø makes an “uh” sound. Rømmegrøt translates to “Sour Cream Pudding”. So, a real Norwegian recipe would include sour cream. “Rømme” is a type of sour cream. So without that in the recipe, it’s just something like cream pudding.
I have ZERO idea how to pronounce this…but I know I definitely want to try it! It looks so creamy and good!
We say “ROO-meh-grot”. But I’ve heard others say “ROO-meh-graut”. Thanks, Taylor!
Hi Brenda,
Did you go to Sons of Norway this year or was this from last March? I am a little confused because the menu board says March. I am genuinely curious because I have been wanting to visit Sons of Norway and I am eyeing that Corned Beef and Cabbage meal lol!
This pudding looks devine and I will have to make it and see what my children think of it! Thanks for another great recipe!
We visited the Sons of Norway a few years ago. In my post I talk about how I lost these pictures, and then just found them this year so I could share about this recipe. I believe if you go to their website, that you’ll find a calendar of events. Maybe you can find that corned beef and cabbage meal! Thank you so much – I hope you (and your kids) like the rømmegrøt! :)
This sounds like the base for my southern homemade banana pudding minus the cinnamon and sugar. I know that’s delicious. I have a hard time refraining from eating it all before I layer vanilla wafers and bananas. I will definitely try your recipe, seems perfect for the season with the butter, cinnamon and sugar. Sounds Decadent!
Homemade banana pudding, OMG that sounds wonderful!!!!
Do you think I could sub arrowroot for the flour? Or anything else? Wheat allergies here. Thanks!
Bobs Red Mill one for one gluten free flour works great as a sub for all purpose flour.
I do very little GF baking/cooking, but I would have to agree with Daphne – I would try a GF flour that you trust.
Thank you ladies!!
I used a combination of almond flour and tapioca flour. It tasted fabulous. I have also added raisins and vanilla. It is so versatile.
This looks interesting. Would you consider it a dessert?
I bet you could pass it off as a dessert, much like many serve rice pudding as a dessert. It would make a good snack too!
Hi Susan – this is mostly served as a dessert. But I also shared within this post how my MIL remembers eating it as a very simple meal (minus the butter and cinnamon sugar).
I agree, Bailey! Especially now during this holiday season!
This is not how traditional “rømmegrøt” is made. This is “fløyelsgrøt”. To make “rømmegrøt” you need to add full fat sour cream as well. You boil the sour cream for 5 min. befor adding half the flour. Wisk together and let boil to the butter comes out of the sour cream. Take the butter of, wisk in the rest of the flour, add milk and let boil for another 5 min. Serve with sugar, cinnamon and the butter. Sour cream is the same as “rømme” in norwegian