Name: Rømmegrøt
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Norwegian
Ingredients: 1 quart whole milk; ¾ cup all-purpose flour; ¼ cup granulated sugar; ⅛ teaspoon kosher salt; ½ cup salted butter, plus more for serving; Cinnamon‑sugar, for topping

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Rømmegrøt is a warm, velvety Norwegian porridge made with milk, flour, butter, and a touch of sugar, then topped with melted butter and cinnamon sugar. I make it when I want something comforting, rich, and traditional. Whether served as a cozy breakfast or a sweet treat, it always feels like a special occasion.

Why You’ll Love This Recipe

I love how indulgent yet simple this recipe is. The ingredients are humble, but the result is silky, rich, and completely satisfying. It’s one of those dishes that brings people together—whether during the holidays, cultural celebrations, or just on a chilly morning. I enjoy how customizable it is, too; I can tweak the richness or serve it with savory pairings depending on my mood.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole milk
All-purpose flour
Granulated sugar
Kosher salt
Salted butter, plus more for serving
Cinnamon sugar, for topping

Directions

I start by heating the milk in a heavy-bottomed saucepan over medium heat, stirring often so it doesn’t scorch. I aim for about 195°F.
While the milk heats, I whisk together the flour, sugar, and salt in a separate bowl.
I melt the butter in a small saucepan, then turn off the heat and wait for the milk to reach temperature.
Once the milk is ready, I stir the flour mixture into the melted butter to form a thick paste. Then I whisk that paste into the hot milk.
I stir constantly until the porridge thickens and starts to bubble.
I reduce the heat and let it simmer for about 5 minutes, stirring often, until the texture is smooth and pudding-like.
To serve, I ladle the warm Rømmegrøt into bowls and top with melted butter and a generous sprinkle of cinnamon sugar.

Servings and timing

Servings: 8
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

I sometimes swap half the milk for heavy cream to make it extra rich.
For a more traditional taste, I add 1 to 2 cups of full-fat sour cream in place of some of the milk.
When I want a lighter version, I use 2% or skim milk.
To serve it in a savory style, I skip the sugar topping and enjoy it with cured meats like ham or sausage.
Occasionally, I stir in a bit of nutmeg or cardamom for a spiced twist.

Storage/reheating

I store leftover Rømmegrøt in an airtight container in the fridge for up to 4 days. When I reheat it, I use low heat on the stovetop or microwave it in short intervals, stirring frequently. If it thickens too much, I add a splash of milk to bring back its creamy texture.

FAQs

Can I use sour cream in this recipe?

Yes, sour cream gives it a more traditional flavor. I usually replace 1–2 cups of the milk with full-fat sour cream when I want that tangy depth.

Is this dish a dessert or a main dish?

It can be both. I often enjoy it as a sweet breakfast or dessert, but it’s also traditional to serve it as a main dish alongside meats.

Can I make this gluten-free?

Yes, I’ve had success using a gluten-free all-purpose flour blend. The texture may vary slightly but still tastes great.

How do I keep it from getting lumpy?

I make sure to fully whisk the flour into the butter before adding it to the hot milk. Stirring constantly while it cooks keeps the porridge smooth and creamy.

Conclusion

Rømmegrøt is more than just a recipe—it’s a cozy bowl of comfort that connects me to Norwegian traditions. Whether I make it as a nostalgic nod to family roots or just crave something rich and warm, it never disappoints. The simplicity, versatility, and pure comfort make it a recipe I return to time and time again.

Rømmegrøt

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Author: Sue
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 servings
Category: Breakfast, Dessert, Side Dish
Method: Stovetop
Cuisine: Norwegian
Diet: Vegetarian

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Description

Rømmegrøt is a warm, creamy Norwegian porridge traditionally enjoyed during celebrations. Made with milk, flour, butter, sugar, and topped with cinnamon sugar, it's a comforting and versatile dish that can be served sweet or savory.

Ingredients

1 quart whole milk
¾ cup all-purpose flour
¼ cup granulated sugar
⅛ teaspoon kosher salt
½ cup salted butter, plus more for serving
Cinnamon‑sugar, for topping

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Instructions

In a large heavy-bottomed saucepan over medium heat, heat the milk to about 195 °F, stirring nearly continuously to prevent scorching.
While the milk warms, whisk together flour, sugar, and salt in a small bowl.
In another small saucepan, gently melt the butter over medium heat; then turn off the heat and wait for the milk to reach 195 °F.
Once the milk is hot, stir the flour mixture into the melted butter, forming a thick paste. Add this to the milk, stirring constantly until it begins to boil.
Reduce heat to low and simmer for about 5 minutes, stirring often, until it thickens like a creamy pudding.
Serve immediately in bowls, drizzled with extra melted butter and sprinkled heavily with cinnamon‑sugar.