There is something truly heartwarming about indulging in a bowl of Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe, a traditional Scandinavian delicacy that captures the essence of cozy comfort food. This luscious porridge is silky smooth, slightly tangy, and carries a subtle sweetness balanced by warm cinnamon and butter. As soon as you take your first spoonful, you understand why this humble dish has been cherished in Norwegian kitchens for generations. Whether you are making it for a cozy breakfast, a special occasion, or a flavorful dessert, this recipe brings a delightful taste of Norway right into your home.
Ingredients You’ll Need
One of the joys of making Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe is the simplicity and accessibility of its ingredients. Each component plays a crucial role in developing the porridge’s creamy texture and rich flavor profile, making the entire process straightforward yet incredibly rewarding.
- Whole milk: The base of the porridge, providing a rich and creamy body essential for that velvety consistency.
- All-purpose flour: Acts as a thickening agent, turning the mixture into a smooth, pudding-like porridge.
- Granulated sugar: Adds a subtle sweetness that balances the tangy flavors and enhances the overall taste.
- Morton kosher salt: A pinch heightens the other flavors and adds a perfect seasoning touch without overpowering the dish.
- Salted butter: Crucial for richness, it’s used both in preparation and as a warm drizzle topping to amplify the dish’s indulgence.
- Cinnamon-sugar: The classic finishing touch that brings warmth and a little crunch, making each bite memorable.
How to Make Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe
Step 1: Heat the Milk
Start by placing a large heavy-bottomed saucepan on medium heat. The key here is gentle warmth and patience. Using a kitchen thermometer, heat the whole milk to precisely 195°F. Stir almost continuously throughout this process, scraping the bottom carefully to prevent any milk from scorching. This initial step sets the foundation for a smooth and creamy porridge by ensuring the milk’s proteins and fats are evenly warmed and ready to thicken the mixture.
Step 2: Prepare the Flour Mixture
While the milk comes to temperature, whisk together the all-purpose flour, granulated sugar, and kosher salt in a small bowl. This blend not only thickens the porridge but also evenly distributes sweetness and seasoning throughout. Setting this mixture aside allows you to incorporate it smoothly into the hot butter and milk in the next steps.
Step 3: Melt the Butter
In a separate small saucepan, gently melt the salted butter over medium heat. The butter adds depth of flavor and plays an important role in the porridge’s creamy texture. Once melted, remove it from heat but keep it warm, so it melds beautifully with the flour mixture without forming lumps.
Step 4: Combine Flour Mixture and Butter
Next, stir the flour, sugar, and salt mixture into the warm melted butter, creating a thick and smooth paste. This step requires a gentle hand and patience, as the paste forms the thickening agent for the porridge. After it’s fully combined, add this paste gradually to the hot milk, stirring constantly to prevent clumping. Bring the mixture to a boil while maintaining even stirring for a perfectly smooth texture.
Step 5: Simmer and Thicken
Once the porridge mixture begins to boil, reduce the heat to low and let it simmer gently for about 5 minutes. Continue stirring often to keep the texture smooth and free of lumps. This simmering stage is essential, allowing the flour to fully cook and the porridge to thicken to the consistency of a well-set pudding. When ready, remove the pot from heat—the porridge will be luxuriously creamy and ready for serving.
Step 6: Serve and Enjoy
Finally, spoon the steaming rømmegrøt into individual bowls and drizzle each with warm melted butter. Finish it off with a generous sprinkle of cinnamon-sugar—it’s the classic topping that adds sweetness and just the right hint of spice to this traditional dish. Serve your Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe immediately to enjoy its optimal warmth and texture.
How to Serve Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe
Garnishes
To elevate your Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe, the traditional garnish of melted butter and cinnamon-sugar is absolutely divine. However, you can also experiment with a light dusting of nutmeg or a drizzle of honey for a slightly different flavor profile. A scattering of crushed almonds or toasted coconut flakes can add a lovely crunch that contrasts beautifully with the creamy porridge.
Side Dishes
This dish pairs wonderfully with fresh berries or sliced apples for a refreshing contrast to the richness of the porridge. For a savory twist, serve alongside cured meats, such as thinly sliced ham or smoked salmon, turning it into a hearty meal perfect for brunch or a cozy lunch.
Creative Ways to Present
Feel free to get creative when presenting your Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe. Try layering it in clear glass bowls with fruit compote or a swirl of jam for a colorful parfait look. For a rustic vibe, serve it in small wooden bowls or traditional Norwegian pottery to bring authentic charm to your table.
Make Ahead and Storage
Storing Leftovers
If you have any leftover porridge, store it in an airtight container in the refrigerator for up to 2 days. Because it thickens as it cools, you may notice the texture feels heavier upon reheating, but with a little care, it will still be delicious.
Freezing
Freezing Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe is not generally recommended due to the change in texture that can occur once thawed. If necessary, freeze in small portions for no longer than a month, and expect some separation upon reheating.
Reheating
When reheating, gently warm the porridge over low heat or in the microwave with short bursts of heating, stirring frequently. Add a splash of milk or cream to loosen the texture and bring back that creamy consistency that makes this dish so comforting.
FAQs
What is Rømmegrøt?
Rømmegrøt is a traditional Norwegian sour cream porridge made with simple ingredients like whole milk, flour, sugar, and butter. It is known for its creamy, pudding-like texture and warm cinnamon-sugar topping.
Can I use low-fat milk to make this recipe?
While you can use lower-fat milk, whole milk is preferred because it provides the rich, creamy texture that defines Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe. Using skim or low-fat milk may result in a thinner porridge.
Is this porridge served hot or cold?
Traditionally, Rømmegrøt is served hot to enjoy its smooth texture and warm flavors. Serving it immediately after cooking brings out the best taste and consistency.
What can I substitute for Morton kosher salt?
If you don’t have Morton kosher salt, you can substitute with regular table salt, using half the amount, as kosher salt grains are larger and less dense.
Can I make this recipe vegan?
This recipe relies on dairy ingredients for its signature creaminess and flavor, so veganizing it would require substitutes like plant-based milk and vegan butter, but the texture and taste will be quite different from traditional Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe.
Final Thoughts
I hope this guide inspires you to try the Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe in your own kitchen. It is a truly special dish that combines simplicity and comfort in every spoonful. Whether you are reconnecting with your Nordic roots or discovering this treat for the first time, this recipe invites you to slow down and savor a timeless Scandinavian tradition.
Print
Creamy Norwegian Rømmegrøt (Sour Cream Porridge) Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 to 8.8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Norwegian
Description
Rømmegrøt is a traditional Norwegian porridge made from sour cream, whole milk, flour, and sugar, cooked to a smooth, creamy consistency. This comforting dish is served warm with melted butter and cinnamon sugar, perfect for a cozy breakfast or dessert that highlights rich, creamy textures and a touch of sweetness.
Ingredients
Base Ingredients
- 1 quart whole milk
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon Morton kosher salt
Butter and Toppings
- ½ cup salted butter, plus more for serving
- Cinnamon-sugar (for sprinkling)
Instructions
- Heat the Milk: Place a large heavy-bottomed saucepan over medium heat. Use a kitchen thermometer to monitor the temperature and heat the milk until it reaches 195°F, stirring almost continuously and scraping the bottom to prevent burning.
- Mix Dry Ingredients: While the milk heats, whisk together the flour, sugar, and salt in a small bowl and set aside.
- Melt the Butter: Gently melt the butter in a small saucepan over medium heat, then remove from heat and keep warm.
- Make the Flour Paste: Stir the flour mixture into the melted butter to form a thick paste, then add this paste to the hot milk, stirring constantly until the mixture begins to boil.
- Cook the Porridge: Reduce heat to low and cook for another 5 minutes, stirring often until thickened and smooth like pudding. Remove from heat.
- Serve: Spoon the rømmegrøt into individual bowls, drizzle warm melted butter over each serving, and sprinkle generously with cinnamon-sugar. Serve immediately for best flavor and texture.
Notes
- Stirring continuously is crucial to prevent the milk from scorching at the bottom of the pan.
- Using a kitchen thermometer ensures the milk reaches the ideal temperature for perfect consistency.
- Serve immediately as the dish tends to thicken further when cooled.
- For a dairy-free version, consider substituting with suitable non-dairy milk and vegan butter, though texture will vary.
- Cinnamon-sugar topping enhances the traditional flavor but can be adjusted to taste.
