Rømmegrøt (Norwegian Sour Cream Porridge)
In short: Sour cream simmered with flour and hot milk into a thick, tangy porridge, finished with melted butter and cinnamon sugar. A festive Norwegian dish. It takes about 35 min in total and makes 4 servings.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Rømmegrøt is the festive porridge of Norway, cooked from full-fat sour cream, a little flour and hot milk. The cream is simmered until the butterfat separates and floats on top. It is skimmed off and poured back over each bowl with cinnamon and sugar. The porridge is thick, tangy and rich, and it is traditionally served at summer gatherings, sometimes with cured meat and flatbread alongside.
Instructions
- Pour the sour cream into a heavy medium saucepan and bring it to a gentle simmer over medium-low heat. Simmer for 10 minutes, stirring now and then, until it thickens slightly.
- Whisk in half the flour and simmer for 5 more minutes, until the butterfat starts to separate and pool on top. Spoon it off into a small bowl and keep it warm.
- Whisk in the remaining flour until smooth. Add the hot milk a little at a time, whisking well after each addition so that no lumps form.
- Simmer on low heat for 5 to 8 minutes, stirring often, until the porridge is thick and creamy like custard. Stir in the salt.
- Stir the sugar and cinnamon together. Spoon the porridge into warm bowls, pour over the reserved butterfat and the melted butter, then sprinkle with the cinnamon sugar and serve at once.
Tips
- Use full-fat sour cream. Reduced-fat versions do not release their butterfat and can turn grainy when simmered.
- Keep the heat low and stir along the bottom and edges of the pan, because porridge scorches easily once the flour goes in.
Questions and answers
Can I make rømmegrøt with crème fraîche?
Yes. Crème fraîche has a higher fat content, so more butter separates. The flavor is a little less tangy, but the porridge turns out rich and smooth.
What do you serve with rømmegrøt?
Cinnamon sugar and melted butter are standard. At festive meals it often comes with cured lamb or ham and flatbread, and raspberry cordial to drink.
Can I reheat leftover rømmegrøt?
Yes. Warm it gently with a splash of milk, stirring often. It thickens in the fridge and keeps for 3 days.
How long does it take to make Rømmegrøt (Norwegian Sour Cream Porridge)?
About 35 min in total: 5 min of preparation and 30 min of cooking.
How many calories are in Rømmegrøt (Norwegian Sour Cream Porridge)?
About 485 kcal per serving, with 9 g of protein, 29 g of carbohydrates and 37 g of fat. These values are estimates.
Nutrition per serving
| Calories | 485 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 29 g |
| Fat | 37 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Sodium | 390 mg |
Estimated values, calculated from the ingredients.
