I like this recipe because it’s elegant in its simplicity yet rich in flavor. The creamy base and melted butter topping give every bite a velvety indulgence, while the cinnamon-sugar adds the perfect sweet touch. It’s also incredibly versatile—I can dress it up with fruit, keep it traditional, or even add a savory twist when I feel creative. I love that it’s naturally gluten-free when made with alternative flour, making it a dish everyone can enjoy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Porridge 1 quart whole milk ¾ cup all-purpose flour ¼ cup granulated sugar ½ teaspoon salt
For the Topping ½ cup salted butter Cinnamon-sugar mixture (to taste)
Directions
I start by pouring the milk into a heavy-bottomed saucepan and gently heating it over medium heat. I stir constantly until it reaches about 195°F, being careful not to let it scorch.
In a small bowl, I whisk together the flour, sugar, and salt until well combined.
In another small saucepan, I melt the butter over low heat, setting a little aside for drizzling later.
Once the butter is melted, I slowly stir the flour mixture into it, forming a smooth paste.
I gradually add this paste into the hot milk, whisking continuously until everything is smooth and begins to thicken.
I lower the heat and let the porridge cook for about 5 minutes, stirring often, until it becomes thick and creamy.
I spoon the warm Rømmegrøt into bowls, drizzle with melted butter, and finish with a generous sprinkle of cinnamon-sugar.
For an extra special touch, I sometimes top it with fresh berries or a spoonful of fruit preserves.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Variations
When I want a richer version, I replace part of the milk with cream for a luxurious texture.
For a gluten-free option, I use a quality gluten-free flour blend made for thickening sauces.
I sometimes sweeten it with maple syrup instead of sugar for a warm, earthy flavor.
To make it fruity, I top it with strawberries, blueberries, or a spoonful of raspberry jam.
I also love sprinkling toasted almonds or hazelnuts on top for extra crunch and nuttiness.
Storage/Reheating
I store leftover Rømmegrøt in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of milk to bring back its creamy consistency. Although freezing isn’t ideal because of texture changes, it can be frozen for up to 1 month in a freezer-safe container. I thaw it overnight in the fridge and reheat it slowly before serving.
FAQs
What does Rømmegrøt taste like?
It’s rich and creamy with a buttery sweetness, balanced by a hint of salt and a cozy cinnamon aroma.
Can I make Rømmegrøt without butter?
Yes, but butter gives it its signature flavor. I might use a plant-based butter alternative if I prefer a dairy-free option.
What kind of milk works best?
Whole milk gives the best creamy texture, but I can also use half-and-half or cream for a richer version.
How can I make it sweeter?
I add a little extra sugar or drizzle maple syrup or honey on top before serving.
Is Rømmegrøt served hot or cold?
Traditionally, it’s served warm, but I’ve also enjoyed it chilled as a dessert.
Can I make it vegan?
Yes, I can substitute the milk with a creamy non-dairy option like oat or coconut milk and use vegan butter.
How thick should the porridge be?
It should have a pudding-like consistency—smooth and thick enough to coat a spoon but still pourable.
Can I make it ahead of time?
Yes, I often make it ahead and reheat it gently before serving. It keeps its flavor beautifully with a splash of milk added back in.
Why is it called Rømmegrøt?
“Rømme” means sour cream and “grøt” means porridge in Norwegian, though modern versions like this one often use milk instead for convenience and a milder flavor.
Conclusion
I find Rømmegrøt to be one of those comforting dishes that connects food with feeling—creamy, rich, and heartwarming in every way. The blend of milk, butter, and cinnamon evokes pure coziness, whether I’m serving it for breakfast or as a sweet dessert after dinner. Each spoonful feels like a warm embrace from Norway itself, and it’s a dish I’ll always cherish making and sharing.
A creamy, comforting Norwegian porridge made with milk, butter, and a touch of sugar — this Rømmegrøt is smooth, rich, and topped with melted butter and cinnamon-sugar for the ultimate cozy treat.
Ingredients
For the Porridge:
1 quart whole milk
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
For the Topping:
1/2 cup salted butter
Cinnamon-sugar mixture, to taste
Instructions
In a heavy-bottomed saucepan, heat the milk over medium heat until it reaches about 195°F, stirring constantly to avoid scorching.
In a small bowl, whisk together the flour, sugar, and salt.
In another saucepan, melt the butter over low heat, reserving a few tablespoons for drizzling later.
Stir the flour mixture into the melted butter to form a smooth paste.
Gradually whisk the paste into the hot milk, stirring constantly until smooth and beginning to thicken.
Reduce heat and cook for about 5 minutes, stirring often, until thick and creamy.
Spoon the warm Rømmegrøt into bowls, drizzle with the reserved melted butter, and sprinkle generously with cinnamon-sugar.
Optional: Top with fresh berries or a spoonful of fruit preserves for added flavor.
Notes
For a richer texture, replace part of the milk with cream.
Use gluten-free flour for a gluten-free version.
Sweeten with maple syrup or honey instead of sugar for variation.
Top with berries, fruit compote, or toasted nuts for extra flavor and crunch.
Serve warm for the best texture, but it can also be enjoyed chilled as a dessert.
Store leftovers in the fridge for up to 3 days; reheat with a splash of milk to restore creaminess.
