Rommegrot is a rich and creamy Norwegian porridge that’s as comforting as it is nostalgic. Traditionally enjoyed during holidays, festive occasions, or chilly winter nights, this dish blends butter, flour, milk, and sugar into a smooth and indulgent bowl of warmth. Finished with a sprinkle of cinnamon and a drizzle of melted butter, Rommegrot captures the essence of Scandinavian coziness in every spoonful.
Why You’ll Love This Recipe
I love how simple yet deeply satisfying this recipe is. Rommegrot comes together with just a few pantry staples and delivers a luxuriously creamy texture and a mild sweetness that feels like a warm hug. It’s perfect when I want something comforting without too much effort. Whether I’m serving it as a festive treat or a cozy dessert on a snowy day, this porridge always brings a taste of tradition to the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter
1 cup all-purpose flour
4 cups whole milk, warmed
1/2 cup granulated sugar
1/4 teaspoon salt
Ground cinnamon, for topping
Additional melted butter, for serving (optional)
Directions
I start by melting the butter in a heavy-bottomed saucepan over medium heat.
Then I stir in the flour and continue stirring constantly, letting the roux cook for about 5–7 minutes until it becomes a pale golden color with a nutty aroma.
I slowly add the warmed milk, about 1/2 cup at a time, stirring vigorously after each addition to keep the texture smooth and lump-free.
Then I let the porridge cook and thicken, stirring often for 10–15 minutes until it reaches a creamy consistency.
I stir in the sugar and salt, allowing everything to melt and combine for another couple of minutes.
Finally, I serve it warm in bowls, generously topped with cinnamon and a drizzle of melted butter if I want that extra indulgence.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories per serving: 310 kcal
Variations
I sometimes add a splash of vanilla extract for a gentle flavor boost.
For a gluten-free version, I use a 1:1 gluten-free flour blend in place of regular flour.
If I want extra creaminess, I swap one cup of milk with heavy cream.
I’ve also tried topping it with a bit of brown sugar instead of granulated for a deeper sweetness.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I transfer the porridge to a saucepan and warm it over low heat, stirring in a splash of milk to loosen it up. It can also be microwaved in short intervals, stirring between each one.
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FAQs
What is Rommegrot traditionally served with?
Rommegrot is usually served with a sprinkle of ground cinnamon and sugar, along with a drizzle of melted butter. Some also enjoy it with cured meats like spekemat during festive meals in Norway.
Can I make Rommegrot ahead of time?
Yes, I often make it a day ahead and reheat it gently before serving. Just make sure to add a bit of milk while reheating to bring back its creamy consistency.
Is Rommegrot a dessert or a main dish?
Traditionally, it’s enjoyed as both! I like serving it as a sweet main dish during special occasions, but it also makes a great dessert or snack.
Can I use skim milk instead of whole milk?
I can, but the texture won’t be as rich and creamy. I recommend using whole milk for the most authentic and indulgent result.
Is this similar to rice pudding?
Not exactly. While both are creamy and sweet, Rommegrot is made without rice. It’s thickened with flour and has a buttery base, which gives it a very different texture and flavor profile.
Conclusion
Rommegrot is a heartwarming dish that celebrates the beauty of simplicity. With its creamy texture, gentle sweetness, and traditional flavors, it brings a taste of Norwegian heritage to my table. Whether I’m craving comfort food or sharing a family tradition, this porridge never fails to satisfy.
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Rommegrot
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Rommegrot is a traditional Norwegian sweet cream porridge made with butter, flour, milk, and sugar. Rich, creamy, and comforting, it’s often served warm with cinnamon and melted butter, making it a nostalgic treat during holidays or cold winter nights.
Ingredients
1/2 cup unsalted butter
1 cup all-purpose flour
4 cups whole milk, warmed
1/2 cup granulated sugar
1/4 teaspoon salt
Ground cinnamon, for topping
Additional melted butter, for serving (optional)
Instructions
- Melt the butter in a heavy-bottomed saucepan over medium heat.
- Stir in the flour and cook, stirring constantly, for 5–7 minutes until the mixture turns pale golden with a nutty aroma.
- Gradually add the warmed milk, about 1/2 cup at a time, stirring vigorously after each addition to maintain a smooth texture.
- Continue cooking and stirring for 10–15 minutes until the porridge thickens into a creamy consistency.
- Stir in the sugar and salt, allowing them to fully dissolve and combine for a couple more minutes.
- Serve warm in bowls, topped with ground cinnamon and a drizzle of melted butter if desired.
Notes
Use a 1:1 gluten-free flour blend for a gluten-free version.
Add a splash of vanilla extract for enhanced flavor.
Substitute one cup of milk with heavy cream for extra richness.
Top with brown sugar instead of granulated sugar for a deeper sweetness.
Store leftovers in the fridge for up to 3 days; reheat with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 50mg
