Rømmegrøt

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.

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.

• 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.

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!