Rømmegrøt is a warm and comforting Norwegian porridge that’s creamy, rich, and simple to make. Traditionally topped with melted butter and cinnamon-sugar, this dish can be served as a hearty breakfast, a holiday side, or a sweet dessert.
A Family Tradition
This easy rømmegrøt recipe has become a cherished part of our family traditions, especially around the holidays. It comes from my husband’s Norwegian side—his family has made it for generations, usually with whole milk or heavy cream instead of sour cream. While some traditional versions call for sour cream (“rømme” means sour cream and “grøt” means porridge), our version is rich and silky using whole milk.
Whether it’s a chilly winter morning or a relaxed summer afternoon, this porridge brings comfort in every bite.
Why You’ll Love This Recipe
- Simple ingredients – You only need flour, milk, sugar, salt, and butter. That’s it!
- Versatile – Serve it sweet with cinnamon-sugar or enjoy it savory alongside cured meats.
- Perfect anytime – Though it’s often served during Christmas or summer holidays in Norway, we enjoy it year-round.
What is Rømmegrøt?
Rømmegrøt is a traditional Norwegian porridge often made with sour cream, milk, flour, and a pinch of salt. It’s served hot and thick like a pudding, typically topped with melted butter and cinnamon-sugar. Some families use sour cream, while others prefer whole milk or cream. When made with milk, it’s technically called fløtegrøt or fløyelsgrøt, but the method and flavor remain delightfully similar.
Ingredients
Here’s what you’ll need for this creamy porridge (see full amounts in the printable recipe below):
- Whole milk – Use high-quality whole milk for best flavor.
- All-purpose flour – Measure using the spoon-and-level method for accuracy.
- Granulated sugar – Just a little sweetness balances the richness.
- Salt – Enhances the simple, comforting flavors.
- Salted butter – For cooking and drizzling on top.
- Cinnamon-sugar – Optional but traditional and delicious!
How to Make Rømmegrøt
- Heat the milk
In a heavy saucepan over medium heat, warm the milk to 195°F, stirring often to prevent scorching. - Prepare the dry mix
In a small bowl, whisk together the flour, sugar, and salt. - Melt the butter
In a separate saucepan, melt the butter over medium heat. - Make the roux
Once melted, whisk the flour mixture into the butter to form a thick paste. - Combine
Stir the flour-butter paste into the heated milk. Bring the mixture to a gentle boil while stirring constantly, then reduce the heat to low. - Simmer and thicken
Cook for another 5 minutes, stirring often, until the mixture becomes smooth and thick like pudding. - Serve
Spoon into bowls and top with warm melted butter and a generous sprinkle of cinnamon-sugar.
Tips for Success
- Whisk thoroughly – To avoid lumps, whisk continuously when combining the flour paste and hot milk.
- Use a thermometer – Heating the milk to the right temperature (195°F) helps achieve the perfect consistency.
- Cook long enough – Make sure to simmer the porridge to eliminate any raw flour taste.
- Watch the heat – Keep the heat low after boiling to avoid burning or over-thickening.
Variations
- Heavy cream – Swap some or all of the milk for cream for a richer version.
- Sour cream – Replace 1–2 cups of the milk with sour cream for a tangier, traditional flavor.
- Lighter version – Use skim milk for a less indulgent take (my mother-in-law used to do this so her kids could eat more of it!).
How to Serve
- Traditional way – Topped with melted butter and cinnamon-sugar.
- Savory twist – Leave off the cinnamon and serve with cured meats or flatbread.
- Fun toppings – Add jam, berries, raisins, or nuts for extra flavor and texture.
- Simple meal – Serve plain with soda crackers and a glass of milk, just like my husband’s grandmother did.
Storage and Reheating
- To store: Let leftover rømmegrøt cool, then transfer to an airtight container. Keep in the refrigerator for up to 4 days.
- To reheat: Gently warm on the stovetop over low heat, or microwave in short bursts, stirring in between, until hot and smooth.
More Cozy Side Dishes
Rømmegrøt (Norwegian Cream Porridge)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 servings
Ingredients
- 1 quart whole milk
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ tsp kosher salt
- ½ cup salted butter, plus more for serving
- Cinnamon-sugar, for topping
Instructions
- In a large heavy-bottomed saucepan over medium heat, warm the milk to 195°F, stirring frequently.
- While the milk heats, whisk together the flour, sugar, and salt.
- In a separate pan, melt the butter over medium heat.
- Whisk the flour mixture into the melted butter to form a thick paste.
- Add the flour-butter paste to the hot milk, stirring constantly until it begins to boil.
- Reduce heat to low and simmer for 5 more minutes, stirring often, until thick and smooth.
- Serve warm, topped with melted butter and cinnamon-sugar.