
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.

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 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.