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.
God dag fra Wisc!
When I read about making it with skim milk I thought how awful! When we visited Norway we had it on the menu 2X in one day! I felt my carotid arteries clogging up, but oh well I thought!
To make rømmegrøt correctly you’d need raw farm milk, let it set, take the cream off, let it sour naturally, and then cook away. Well, that’s a lot of bother so many of us make the cheater’s version and still enjoy the treat! :)
Thank you for sharing! This is what we had my whole life, calling it milk mush. Very comforting and warm!
Add cinnamon and sugar just like we put on home made lefse!
Rommegrot is made from sourcream, flour and milk . The one made with only milk is called flotegrot
(creammush). I am Norwegian and from Norway.
I have often wondered if the recipe changed here in the U.S. over time since I’ve seen some recipes say to use sour cream. I’ve wondered, though, if our modern day sour cream used here is the same or if it differs slightly from what was once used? (If that makes sense?) I will make note of the ‘flotegrot’ on my recipe since it is almost the same as the one on this post. Also, I would be interested in a recipe for what would be closer to actual Norwegian rommegrot. If you have a reference for a more authentic recipe for rommegrot and do not mind sharing, please do! :)
Hello Sarah – this recipe is how my husband’s family (his mom and his grandma) have always made it. I do realize that sour cream is used traditionally, but this is how the Sons of Norway in Fargo serves it, where I first enjoyed it.
I’m also curious as to how it would be eaten in Norway. For which meal? My family tended to eat Rommegrot (or flotegrot, rather) for breakfast often. Or at holiday gatherings it was more of a side option (either before, during, or after main meal).
Hello Liv – please refer to all the previous comments where this has been discussed.
You can’t make rommegrot with commercial sour cream available in grocery stores. Most recipes that use sour cream have you make the sour cream by adding buttermilk to cream and letting it sit for several hours.
This morning I woke up feeling like I needed a taste of home, and rommegrot came to mind. I definitely have the good old rural North Dakota church cookbook with the recipe, but for some reason googled it. Your blog made me smile. I’ve gone to that Sons of Norway with my grandparents many times. When I was small I’d put the lutefisk inside my rolled up lefse and squeeze it out the back in an attempt to make my parents think I ate some! As for this rommegrot, I just made it in my modified way. I now live in rural Africa, with poor electricity. I cut the recipe in half so I can eat it all today! I used powdered milk since I don’t have the real stuff. And I used “baking butter” since real butter is rare, and margarine doesn’t melt here. But the “baking butter” has pineapple flavoring. Let’s just say this pudding reminds me of home, yet lets me know I’m not…the flavor is just off a bit. But I knew it would be going into this cooking endeavor. Thanks for the yummy recipe and the reminder of home.
Can you store this? And if so for how long? And to re-serve, do you add anything or just warm it up in the microwave?
I think this would keep well for at least a couple days. When I heat it, I like to warm it in a saucepan on the stovetop. I add a little milk or half and half if it needs to be loosened up a bit.
Is the Norwegian pudding served warm?
Yes. :)
Rommegrot is Soooo food. If you’re ever in the Holmen, WI area, Drugan’s serves it on their Sunday buffet in the fall/winter months. I often add Door County cherries (unsweetened or lightly sweetened ). A great way to end your meal.
P.s. they also offer lutefisk, but even this good Norwegian -American passes
Beautiful!! (not the lutefisk part!)
Try this fast and easy recipe. I have been making it for the kids for breakfast for years and it tastes the same. Just faster and easier
Melt 1 stick butter and add 3/4 cup flour
Add 4 cups milk and dash of salt and tablespoon of sugar. Cook until thick. Serve with butter,cinnamon, and sugar on top. Forget all the extra steps – same results.
I just found this deliciouness on Pinterest! Thank you for sharing! And thank you for your patience with all the comments calling you out you had addressed numerous times. I am trying it now!
Thanks for posting! My husband and I love this recipe. Ever since we read it here, we’ve had this delicious dish at least twice a week! It wards off the chill of winter so well.
I made it today and we LOVED it! I think I’ve found a new Christmas tradition! Thanks!
In South Africa we have a version of this called “melkkos”. It is enjoyed as a breakfast porridge or anytime of the day during the winter months. The only difference is the butter is rubbed into the flour and salt (it gives it a lumpy texture) then whisked into the heated milk which is usually heated along with a cinnamon stick and then cooked. Served with cinnamon sugar and preserved figs or any other preserve. A similar dish is also “sous kluitjies”
Oh my thank you for sharing this! The memories it brought back having Norwegian Grandmas we had this for special occasions and especially at Christmas. Gonna make it for this Christmas! Thanks again!
My grandma would fry left overs in the frying pan with butter!. my gramma would call it just grout when she excluded the cream. Uffda it is so good!!!!
It is a great dish. Dessert, maybe. When we make it, this is all we eat. I love it.
Awesome. Thanks, Scott!
Oh, I just read your other responses. I saw the recipe on Sons of Norway using sour cream too. Maybe it can be made without it I’m guessing.
Hello Cynthia – The Sons of Norway online site does include sour cream in its recipe. But I first ate this at the Sons of Norway in Fargo, and this is the very same recipe that they shared with me. I have updated my post to talk about this more.
Hi there. My Norwegian grandparents used to make this when I was growing up but they used sour cream. I’m curious why yours doesn’t use sour cream too?
This looks really good. I think I’m going to have to try this one. Seems simple and yummy.
Thanks, Lisa. Enjoy!
Rømmegrøt is made frem sour cream. Hence the name Rømme which means sour cream. It is not a dessert but can be served as a main course with cured ham and Norwegian flat bread.
I realize this, Kristin. But this is what so many Norwegians around here know this dish as, and mostly how they make it and eat it. I simply made this according to how I was introduced to it at the Sons of Norway.
My mothers parents immigrated from Norway and my Grandmother would make Rommegrot with soured milk. A little sour taste makes it good with the sugar, cinnamon and of course butter.
I would definitely like to try the soured version!
We called it Milk Mush….
I’ve heard that term, too. Thanks Michelle!
My Grandmother “Gena Gran” would make this for us, it was my Grandpa Car’ls favorite. . My favorite way to eat is was the next day. she would put the left overs in a loaf pan and for breakfast slice it and fry it in butter. The outside was golden brown and crisp. Makes me want some now. Thank you for sharing this. :)
That sounds incredibly delicious! What a great memory for you, thanks for sharing!