Warm Rømmegrøt Milk Porridge

Category: Morning Meals Worth Getting Out of Bed For

Rømmegrøt offers a taste of traditional Norwegian comfort, blending whole milk, flour, and butter into a thick, creamy porridge. Gently cooked to a velvety texture, it's finished with a luscious drizzle of warm melted butter and plenty of cinnamon-sugar sprinkled on top. Enjoy this satisfying dish as a hot breakfast, side, or dessert—it's especially delicious on chilly mornings or festive occasions. Each spoonful brings a rich, sweet flavor balanced by the subtle saltiness of butter. Serve warm for the true Scandinavian experience.

Clare Recipes
Updated on Mon, 23 Jun 2025 14:45:32 GMT
A bowl of rømmegrøt with a spoon in it. Save
A bowl of rømmegrøt with a spoon in it. | recipesclare.com

Rømmegrøt is a comforting Norwegian porridge that turns simple ingredients into something luxurious and deeply satisfying. This creamy dish tastes like a cross between pudding and custard, and you can enjoy it for breakfast or as a cozy dessert. My family always serves it with plenty of melted butter and a generous cinnamon-sugar sprinkle that brings out the classic sweet, milky flavor.

I fell in love with rømmegrøt after a chilly morning on a trip to Trondheim. One bowl, and I instantly understood why Norwegians adore this treat on cold days.

Ingredients

  • Whole milk: for a rich base and extra creaminess Seek out the freshest milk you can for the best results
  • All-purpose flour: thickens the porridge and helps achieve the classic velvety consistency Make sure it is fresh and unsifted
  • Granulated sugar: adds just the right amount of sweetness feel free to adjust to taste
  • Morton kosher salt: brings out the subtle flavors and balances the richness
  • Salted butter: is essential for that classic flavor Do not skimp Melt more for drizzling at the end
  • Cinnamon-sugar: gives the dish its characteristic sweet aroma and warm finish Mix your own using good cinnamon for more punch

Step-by-Step Instructions

Heat the Milk:
Set a heavy-bottomed saucepan over medium heat and pour in the whole milk. Using a kitchen thermometer, slowly bring the milk up to one hundred ninety five degrees Fahrenheit. Stir almost constantly and scrape the bottom often to prevent scorching. This careful heating builds the creamy foundation of the porridge.
Prepare Dry and Melted Ingredients:
While the milk warms, whisk the all-purpose flour, granulated sugar, and Morton kosher salt together in a small bowl. This ensures the flour is lump free and the flavors are evenly distributed. Then in a separate pan, gently melt the salted butter over medium heat. Remove from heat and keep it warm until the milk reaches the right temperature.
Make the Paste:
Stir the flour mixture into the warm melted butter. Mix well to form a thick, smooth paste. This step prevents clumping when everything comes together.
Combine and Thicken:
Once the milk is up to temperature, carefully add the butter and flour paste into the hot milk. Stir constantly to combine and keep stirring as the mixture comes to a gentle boil. Lower the heat to a simmer and cook for about five minutes more, stirring very often. During this time, the porridge will thicken into a pudding-like texture.
Finish and Serve:
Take the saucepan off the heat. Ladle the warm rømmegrøt into individual bowls. Right before serving, drizzle with plenty of melted butter and dust generously with cinnamon-sugar. Serve immediately for the most comforting experience.
A bowl of rømmegrøt with a spoon in it. Save
A bowl of rømmegrøt with a spoon in it. | recipesclare.com

I always look forward to sprinkling the cinnamon-sugar at the very end. It smells like a holiday morning and brings back memories of cozy breakfasts with my grandmother who insisted we use her favorite Norwegian cinnamon.

Storage Tips

Rømmegrøt keeps well in the refrigerator for two days. Allow leftovers to cool fully before covering tightly. Reheat gently on the stove with a splash of extra milk to bring back the silky texture. Avoid microwaving for long periods because the consistency may become gluey.

Ingredient Substitutions

If you are out of whole milk try a blend of two percent milk with a splash of heavy cream for richness. For a lighter version unsalted butter is fine just add a small pinch of salt to taste. Gluten free flour blends can work but yield a slightly more rustic finish.

Serving Suggestions

Traditionally this porridge is served hot with butter and cinnamon-sugar but you can experiment with fresh berries, a spoonful of fruit compote, or even a drizzle of rich honey. For a savory spin skip the cinnamon-sugar and top with sautéed mushrooms and herbs. Leftovers also make a tasty warm snack with a dollop of jam.

A bowl of rømmegrøt with a spoon in it. Save
A bowl of rømmegrøt with a spoon in it. | recipesclare.com

A Little History

Rømmegrøt has its roots in rural Norway where dairy played a central role in daily life. Originally made with sour cream for special occasions, this stovetop porridge is a celebration of simplicity and the comfort of home cooking. Many Norwegian families have their own twist and serving it is often a rite of passage at holidays and summer fairs.

Recipe FAQs

→ What type of milk is best for rømmegrøt?

Whole milk is preferred for its creaminess, creating a rich and smooth texture in rømmegrøt.

→ Can I adjust the sweetness?

Yes, you can vary the amount of sugar or cinnamon-sugar topping to suit your taste preference.

→ What flour works best in rømmegrøt?

All-purpose flour is standard, though finely milled flour will help achieve the smoothest consistency.

→ How should rømmegrøt be served?

It's best enjoyed warm, topped generously with melted butter and a sprinkle of cinnamon-sugar.

→ Is rømmegrøt suitable as a dessert?

Absolutely. Its creamy texture and sweet topping make it a lovely finish to a meal or a cozy snack.

→ Can rømmegrøt be made ahead?

It's best fresh, but it can be gently reheated with a splash of milk to restore its creamy texture.

Rømmegrøt Warm Milk Porridge

Rich Norwegian porridge with whole milk, butter, and a cinnamon-sugar finish for a cozy, creamy delight.

Preparation Time
10 min
Cooking Time
45 min
Total Time
55 min

Category: Breakfast & Brunch

Skill Level: Intermediate

Cuisine Type: Norwegian

Makes: 8 Serves

Dietary Preferences: Vegetarian

Ingredients

→ Rømmegrøt Base

01 1 liter whole milk
02 95 grams all-purpose flour
03 50 grams granulated sugar
04 0.75 grams Morton kosher salt
05 120 grams salted butter, plus more for serving
06 Cinnamon-sugar, to taste

Steps

Step 01

Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat milk to 90°C, stirring almost continuously and scraping the bottom of the pan to prevent burning.

Step 02

In a small bowl, whisk together flour, sugar, and salt. Set aside.

Step 03

In a small saucepan, gently melt butter over medium heat. Turn off the heat and hold until the milk has reached 90°C.

Step 04

Once the milk temperature reaches 90°C, stir the flour mixture into the melted butter to create a thick paste. Gradually add this paste to the heated milk, stirring constantly, until the milk starts to boil.

Step 05

Reduce heat to low and cook for 5 additional minutes, stirring often, until the mixture becomes thick and smooth like a pudding. Remove from heat.

Step 06

Spoon the rømmegrøt into individual bowls. Drizzle with warm melted butter and sprinkle generously with cinnamon-sugar. Serve immediately.

Helpful Notes

  1. Rømmegrøt is a traditional Norwegian dish usually served warm for breakfast, as a side, or a dessert.

Required Tools

  • Heavy-bottomed saucepan
  • Small saucepan
  • Kitchen thermometer
  • Whisk
  • Mixing bowl

Allergen Info

Check each ingredient for potential allergens and seek medical advice if unsure.
  • Contains dairy (milk and butter).
  • Contains gluten (flour).

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: ~
  • Fat: ~
  • Carbs: ~
  • Protein: ~