Rømmegrøt is a warm Norwegian porridge recipe, similar to a rich milk pudding, that’s delightful with a drizzle of melted butter and a good sprinkling of cinnamon-sugar over the top. Enjoy it as a hot breakfast, side dish, or dessert!
This easy Rømmegrøt recipe is a beloved piece of my husband’s Norwegian family tradition. It’s simple, basically a creamy Norwegian porridge or pudding. My mother-in-law taught me to enjoy it with melted butter and a hefty sprinkle of cinnamon sugar over the top. We make this all year ’round as a cozy breakfast, side dish, or dessert, and especially like to make it during the holidays.
Why We ❤️ Love This Rømmegrøt Recipe
I have an affection for special family recipe traditions. 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. Rømmegrøt, however, is from my husband’s side of the family (he is 75% Norwegian, 25% Swedish), and this has been a happy, delicious tradition addition. (Just don’t ask me to try lutefisk!) Here’s why we love this recipe:
- So simple. The ingredients list is super short, with only milk, flour, sugar, and salt. Plus melted butter and cinnamon-sugar for topping individual bowls.
- A year-round dish. While I most often make rømmegrøt during the cold months, and especially for Christmas, we do make it all year ’round. In Norway, rømmegrøt is often served during summer holidays!
- Versatile. Enjoy rømmegrøt for breakfast, or as a side dish or dessert. You can serve it more like a sweet pudding, with fresh fruit and other toppings. Or leave off the cinnamon-sugar topping and serve it with meat.
What Is Rømmegrøt?
Rømmegrøt is a Norwegian porridge that is thick and sweet and always served warm. It’s made with sour cream, as “rømme” translates from Norwegian as “sour cream” and “grøt” translates to porridge. So, for us non-Norwegians: “sour cream porridge”.
That said, there are many recipes that do not use sour cream, that use whole milk or cream instead, and still call it rømmegrøt. It all comes down to the traditions of specific families and regions. And for my husband’s family, they have always use whole milk – or heavy cream, if they’re feeling particularly indulgent. Technically, this would then be called fløtegrøt or fløyelsgrøt.
No matter the dairy you use, this dish is wonderful served with melted butter and cinamon-sugar, and you’ll often see it in Norway accompanied with cured meats. I love that you can enjoy rømmegrøt with both sweet or savory sides, or just spoon it up for a decadent breakfast option.
⭐️ To learn more about where this recipe comes from and my first experience eating it at Sons of Norway in Fargo, ND, scroll to the bottom of this post, right after the recipe card.
What is Rommegrot Made of?
Here’s what you’ll need to make this rømmegrøt recipe that’s part of Blake’s family tradition. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.
- Milk – I was taught to make rømmegrøt with whole milk, at the approval of both my husband and my mother-in-law. 😉 I’ve given some substitution suggestions lower down if you want to experiment with using other milks or sour cream.
- Flour – This recipe calls for all-purpose flour. Use the spoon & level method to measure the flour for the best accuracy.
- Sugar – A scant amount of sugar adds a little sweetness. You can adjust this as necessary.
- Salt – A little bit of salt helps to draw out the simple flavors in this recipe.
- Butter – I like to use salted butter for this recipe, for added flavor. Don’t skimp on the butter, as this adds rich flavor and texture. And then offer extra melted butter on the side, at serving time.
- Cinnamon-sugar – To sprinkle over individual bowls of pudding.
How To Make Rømmegrøt
So, here you go. Here’s how we make rømmegrøt! Find the detailed instructions in the recipe card lower down.
- Heat milk. First, heat the milk to 195°F, stirring continuously.
- Whisk dry ingredients. Combine the flour, sugar, and salt in a small bowl.
- Melt butter. Melt the butter in a small saucepan over medium heat.
- Add flour. Whisk the flour mixture into the melted butter.
- Cook. Keep cooking the flour and butter mixture until it forms a thick paste.
- Combine with milk. Mix the heated milk with the flour-butter mixture, stirring constantly, until the milk starts to boil.
- Cook on low. Turn the heat down to low and cook for 5 minutes more, until smoothed-out and thickened, like a thick pudding.
- Serve! Spoon rømmegrøt into individual bowls, drizzle warm melted butter over the top, and sprinkle with a good amount of cinnamon-sugar.
Tips for Success + Variations
Rømmegrøt is not at all fussy, but here a few helpful tips to keep in mind as you make this dish:
- Whisk it well. For the smoothest, creamiest porridge, whisk the flour very well with the milk. You want to eliminate any lumps, so keep whisking until it’s very smooth.
- Cook it long enough. Similar to a roux, when you cook flour and butter together to form the base of a sauce, rømmegrøt needs to be cooked long enough so that the flour cooks fully. Bring the flour-milk mixture to a true boil before lowering it to a simmer, then simmer it for at least a full five minutes so that the flour doesn’t taste raw.
- But 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.
- Use a thermometer. For the best, most consistent results, use an instant-read thermometer to easily tell when the milk reaches the proper temperature of 195°F.
- Try heavy cream. You can substitute the whole milk for heavy cream, for a much richer rommegrot. Or try swapping out just 1 cup of the milk for 1 cup of heavy cream.
- Or use skim milk. For less richness, use skim milk. My MIL shared with me that her three boys asked her to switch from cream to skim milk…because they wanted to eat more of it!
- Add sour cream. To make a more traditional version of rømmegrøt, swap out 1 to 2 cups of the milk for full-fat sour cream.
How to eat rømmegrøt?
Blake’s mom, Loree, 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. Most often, they enjoyed it these two ways:
- as a side dish: a special treat (especially during the holidays) topped with melted butter and cinnamon sugar
- as a simple meal: served plain with soda crackers for dipping, along with a glass of milk
Loree most often served rommegrot to her own family with melted butter + cinnamon-sugar. The first time I enjoyed it myself, she advised me: “Eat it with a spoon, and skim off the top crusted layer of sweet cinnamon-sugar. Then repeat, repeat, repeat – until you see the bottom of the bowl.” 🥰
What To Serve With Norwegian Porridge
There are many ways to enjoy this porridge, besides the way my MIL taught me (above). Here are a few more ideas for you:
- Toppings. You can think of rømmegrøt a bit like oatmeal, and add toppings such as berries, raisins, nuts, seeds, nut butter, maple syrup, honey, or a spoonful of jam. Try my raspberry blackberry freezer jam or strawberry freezer jam.
- As a side dish. Rømmegrøt is served mostly as a side dish in Norway, beside fish or meat, especially ham, and various cured salamis and sausages.
- With juice & flatbread. I’ve also read that Norwegians like to eat rømmegrøt with a glass of raspberry juice, plus cured meat and Norwegian flat bread.
Proper Storage
Here’s how to easily store and reheat any leftover porridge:
- Fridge – Place cooled leftover rømmegrøt in an airtight container and store it in the fridge for up to 4 days.
- Reheat – Gently rewarm the rømmegrøt in a saucepan over medium-low to low heat. 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.
More Side Dish Recipes To Try
Rømmegrøt
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 should be smoothed-out and thickened, like a thick pudding. 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
Nutrition Information:
my First Rømmegrøt Experience
It was a cold March day, sun-less and dreary, when we visited the Sons of Norway in Fargo, North Dakota with Blake’s family.
Inside, the dark paneled walls displayed Norwegian ancestry everywhere we turned. There were whimsical wood troll carvings, beautiful rosemåling pieces, gigantic framed paintings of valiant Vikings, and oh-so-lovely wallpaper designs.
It was there that I experienced rømmegrøt for the first time.
A kind lady handed me a bowl of the simple, warm Norwegian pudding, and then advised me to pour some melted butter over the top, followed by a generous sprinkling of cinnamon sugar…the very same advice my mother-in-law had already given me.
After finishing bowl #1, I went back for bowl #2…with more butter and more cinnamon sugar the second go ’round. That stuff was wonderful!
A Shared Rømmegrøt Recipe
Then I asked one of the servers if they might be able 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.
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 – and that’s the 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!