Rømmegrøt Recipe
Rømmegrøt is a traditional Norwegian porridge made from whole milk, flour, sugar, and butter. This creamy dish is thickened into a pudding-like consistency and served warm with melted butter and cinnamon-sugar, offering a comforting and uniquely satisfying breakfast or dessert experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Norwegian
Ingredients
Scale
Liquid Ingredients
- 1 quart whole milk
- ½ cup salted butter (plus more for serving)
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon Morton kosher salt
For Serving
- Cinnamon-sugar, for sprinkling
Instructions
- Heat the Milk: Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat the whole milk to 195°F (90.5°C), stirring almost continuously and scraping the bottom of the pan to prevent burning.
- Mix Dry Ingredients: While the milk is heating, whisk together the all-purpose flour, granulated sugar, and Morton kosher salt in a small bowl until evenly combined. Set aside.
- Melt Butter: Gently melt the ½ cup of salted butter in a small saucepan over medium heat. Once melted, turn off the heat and keep the butter warm until the milk reaches the desired temperature.
- Combine Flour Mixture with Butter: Stir the flour, sugar, and salt mixture into the warm melted butter to form a thick paste. Slowly add this paste into the heated milk, stirring constantly to prevent lumps from forming and to blend well.
- Cook the Porridge: Continue stirring the mixture over medium heat until it starts to boil. Once boiling, reduce the heat to low and cook for an additional 5 minutes, stirring frequently. The porridge should thicken to a smooth, pudding-like consistency.
- Serve: Remove the saucepan from the heat. Spoon the rømmegrøt into individual bowls, drizzle generously with warm melted butter, and sprinkle with cinnamon-sugar. Serve immediately for best flavor and texture.
Notes
- Use a heavy-bottomed saucepan to prevent milk from scorching during heating.
- Keeping the butter warm separately helps achieve a smooth mixture when combining with flour.
- Stir frequently during cooking to avoid lumps and burning.
- Serve immediately for the best creamy texture and flavor.
Keywords: Rømmegrøt, Norwegian porridge, traditional porridge, creamy porridge, breakfast porridge, cinnamon sugar porridge
Find it online: https://kochenmitviktoria.com/rmmegrt-recipe/
