This Rommegrot is a warm, velvety Norwegian porridge that's somewhere between pudding and comfort in a bowl. It's made with just whole milk, butter, flour, and sugar, then topped with a pool of melted butter and a generous sprinkle of cinnamon-sugar. I first tasted this at a Scandinavian festival years ago and was surprised by how something so simple could taste so rich and satisfying.
If you love cozy breakfast dishes like Irish Potato Farls or Homemade Bagels, this traditional recipe is going to feel like a warm hug on a cold morning. It comes together in less than an hour and fills your kitchen with the most comforting, buttery aroma.
Why You'll Love This Rømmegrøt
This creamy porridge is incredibly simple but feels indulgent. You only need a handful of ingredients, most of which you probably already have in your kitchen. There's no fancy technique, just slow, gentle stirring and a little patience.
It's also incredibly versatile. Serve it for breakfast on a lazy Sunday, offer it as a side dish with savory meals (yes, really, it's traditional in Norway), or enjoy it as a dessert with extra cinnamon-sugar. Kids love it because it's sweet and smooth, and adults love it because it's nostalgic and comforting.
The best part? It's ready in under an hour, and most of that time is just standing at the stove stirring. Put on a podcast or some music, and the time flies by.
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Rømmegrøt Ingredients
Here's everything you need to make this classic Scandinavian dish.
See Recipe Card Below This Post For Ingredient Quantities
Whole milk: The base of the porridge. Whole milk is essential here for the richness and creamy texture. Don't use skim or low-fat, it just won't be the same.
All-purpose flour: Thickens the milk and gives the porridge its pudding-like consistency.
Granulated sugar: Adds sweetness to the porridge itself, though you'll add more on top when serving.
Morton kosher salt: Balances the sweetness and brings out the other flavors.
Salted butter (plus extra for serving): This is what makes rømmegrøt so rich and luxurious. You'll melt half of it into the porridge and drizzle more on top when serving.
Cinnamon-sugar (for topping): The classic finishing touch. Mix equal parts cinnamon and sugar, or use more sugar if you prefer it sweeter.
How To Make Rømmegrøt
Let me walk you through this step by step. It's easier than it looks.
- Heat the milk: Set a large heavy-bottomed saucepan over medium heat. Pour in the whole milk and use a kitchen thermometer to monitor the temperature. Stir almost continuously, scraping the bottom of the pan with a wooden spoon or silicone spatula to prevent the milk from scorching. Heat the milk until it reaches exactly 195°F. This takes about 20 to 25 minutes, so be patient and keep stirring.
- Prepare the dry ingredients: While the milk is heating, grab a small bowl and whisk together the flour, sugar, and salt until everything's evenly combined. Set this aside until you're ready to use it.
- Melt the butter: In a separate small saucepan, melt the butter over medium heat. Once it's completely melted and warm, turn off the heat and set it aside.
- Combine and thicken: Once your milk has reached 195°F, it's time to bring everything together. Stir the flour mixture into the melted butter to form a thick, smooth paste. It'll look like a roux. Gradually add this paste to the heated milk, stirring constantly in smooth circles to prevent lumps from forming. Keep stirring and cooking until the mixture begins to boil and bubble. Lower the heat to a gentle simmer and continue cooking for 5 more minutes, stirring frequently. The porridge should thicken to a pudding-like consistency that coats the back of your spoon.
- Serve: Remove the saucepan from the heat. Spoon the rømmegrøt into individual bowls while it's still hot. Drizzle warm melted butter generously over the top of each serving, letting it pool in the center. Sprinkle cinnamon-sugar over everything, being as generous as you like.
- Enjoy: Serve immediately while it's warm and creamy. The butter and cinnamon-sugar will melt into the porridge as you eat, creating the most delicious swirls of flavor.
Smart Substitutions
No whole milk? You really need whole milk for the best texture and richness, but if you're in a pinch, you can use 2% milk mixed with a little heavy cream.
Want it dairy-free? Unfortunately, this recipe is all about the milk and butter, so a dairy-free version would be a completely different dish. You'd need to experiment with coconut milk or oat milk, but the results won't be traditional.
Don't have salted butter? Unsalted butter works fine. Just add a tiny pinch more salt to the flour mixture.
Prefer brown sugar? You can swap the granulated sugar for light brown sugar if you want a slightly deeper, caramel-like flavor.
EQUIPMENT
- Large heavy-bottomed saucepan (essential to prevent scorching)
- Kitchen thermometer
- Small saucepan for melting butter
- Small bowl for mixing dry ingredients
- Whisk
- Wooden spoon or silicone spatula
- Serving bowls
How to Store Leftovers
Rømmegrøt is best eaten fresh and warm, but if you have leftovers, you can store them in an airtight container in the fridge for 2 to 3 days. The porridge will thicken as it cools, so you'll need to add a splash of milk when you reheat it.
To reheat, spoon the porridge into a saucepan with a little milk and warm it gently over low heat, stirring constantly. You can also microwave individual portions in 30-second intervals, stirring between each one, until it's warm and creamy again.
Don't freeze this. The texture changes too much when frozen and thawed, and it won't be nearly as good.
What to Serve with Rømmegrøt
Here are delicious pairings and serving ideas that complement this rich Norwegian porridge beautifully:
Traditional Norwegian Pairings
Cured Meats
This might sound surprising, but in Norway, rømmegrøt is traditionally served alongside cured meats like salami, spekeskinke (cured ham), or fenalår (cured leg of lamb). The sweet, creamy porridge balances perfectly with the salty, savory meat. It's a classic combination that's been enjoyed for generations.
Smoked Salmon
Thinly sliced smoked salmon makes an elegant pairing. The smoky, salty fish contrasts beautifully with the sweet, buttery porridge.
Pickled Herring
For an authentic Scandinavian breakfast spread, serve pickled herring on the side. The tangy, briny flavor cuts through the richness of the porridge.
Serving Suggestions
Serve this Norwegian pudding in bowls with extra melted butter and cinnamon-sugar on the side so everyone can add more if they want.
In Norway, it's traditional to serve rømmegrøt with cured meats like salami or ham on the side. It sounds unusual, but the sweet and savory combination is surprisingly delicious.
You can also serve it with fresh berries, a drizzle of honey, or a spoonful of lingonberry jam for a fruity contrast.
For a cozy breakfast, pair it with Cinnamon Oatmeal Bread or Baked Ham and Cheese Croissants for a full Scandinavian-inspired spread.
Expert Tips
Use a thermometer. Getting the milk to exactly 195°F is important. Too hot and it'll scorch, too cool and the porridge won't thicken properly.
Stir constantly. This isn't a hands-off recipe. You need to scrape the bottom of the pan frequently to prevent the milk from burning.
Heavy-bottomed pan is key. A thin pan will have hot spots that burn the milk. Use the heaviest saucepan you have.
Mix the paste thoroughly. When you combine the flour mixture with the butter, make sure there are no lumps before you add it to the milk.
Serve it hot. This porridge is at its best when it's warm and freshly made. The texture changes as it cools, so don't let it sit too long before serving.
Don't skip the butter on top. I know it seems like a lot of butter, but that's part of the traditional experience. The melted butter pooling on top is what makes rømmegrøt special.
FAQ
What is rømmegrøt in English?
Rømmegrøt translates to "sour cream porridge," though the modern version often uses whole milk and butter instead of sour cream. In English, it's sometimes called Norwegian cream porridge or Norwegian milk pudding. My grandma called it "comfort in a bowl," and I think that's the best translation of all.
Is rømmegrøt good?
Yes! If you love rich, creamy, comforting foods, rømmegrøt is absolutely delicious. It's sweet, buttery, and has a silky texture that's incredibly satisfying. It might seem simple, but the flavor is surprisingly deep and warming. It's one of those dishes that tastes like tradition and nostalgia.
How to make Norwegian mush?
Norwegian mush (another name for rømmegrøt) is made by heating whole milk to a specific temperature, then stirring in a paste made from flour, sugar, salt, and melted butter. You cook it until it thickens to a pudding-like consistency, then serve it warm with melted butter and cinnamon-sugar on top. It's all about gentle heat and constant stirring.
What can I serve with rømmegrøt?
+Traditionally, rømmegrøt is served with cured meats like salami or ham for a sweet and savory combination. You can also serve it with fresh berries, lingonberry jam, or a drizzle of honey. Some people enjoy it alongside Apple Cheesecake Buns or Japanese Egg Sandwich for a complete breakfast spread. It's versatile enough to work as breakfast, a side dish, or dessert.
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Pairing
These are my favorite dishes to serve with Rømmegrøt
Rømmegrøt
Ingredients
Method
- Set a large, heavy-bottomed pot over medium heat. Use a thermometer to bring the milk to 195°F, stirring almost constantly and scraping the bottom to prevent burning.
- While the milk is warming, whisk together the flour, sugar, and salt in a separate small bowl. Set it aside.
- In a small saucepan, melt the butter gently over medium heat. Once melted, remove from heat and hold it until the milk reaches 195°F.
- Once the milk reaches the right temperature, slowly whisk the flour mixture into the melted butter, creating a smooth paste. Stir this paste into the hot milk, mixing constantly until the milk begins to boil. Lower the heat and simmer for an additional 5 minutes, stirring frequently, until thickened to a pudding-like consistency.
- Remove the saucepan from the heat and spoon the rømmegrøt into bowls. Drizzle with warm melted butter and sprinkle generously with cinnamon-sugar before serving.
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