If you’ve ever wanted to dive into a truly comforting Scandinavian treat, look no further than this Creamy Rømmegrøt: Norwegian Thick Milk Porridge with Cinnamon-Sugar Recipe. It’s a luscious, silky porridge that combines the richness of sour cream and butter with the nostalgic sprinkle of cinnamon and sugar, creating the perfect bowl of warmth that’s pure joy in every bite. Whether it’s a special breakfast or a cozy dessert, this traditional dish has a way of wrapping you up in simple, heartfelt flavor that’s absolutely unforgettable.
Ingredients You’ll Need
Getting these ingredients together is a breeze, but each plays a vital role in crafting the smooth, thick texture and the rich, comforting taste of this classic Norwegian porridge.
- Whole milk: The base of the porridge, providing creaminess and richness that are key to its smooth texture.
- All-purpose flour: Acts as the thickening agent, helping transform the milk into that perfect pudding-like consistency.
- Granulated sugar: Adds just the right touch of sweetness, balancing the tangy notes of the sour cream.
- Morton kosher salt: Enhances the overall flavor, a pinch is all you need to heighten the other tastes.
- Salted butter: Offers a luscious, velvety depth and richness, while also being used as a warm drizzle on top.
- Cinnamon-sugar: The star garnish, combining sweet and warming spice that perfectly complements the creamy porridge.
How to Make Creamy Rømmegrøt: Norwegian Thick Milk Porridge with Cinnamon-Sugar Recipe
Step 1: Heat the Milk
Start by placing a large, heavy-bottomed saucepan on medium heat. Pour the whole milk into the pan and use a kitchen thermometer to keep an eye on its temperature. Heat gently, stirring almost constantly to avoid scorching the bottom, until it reaches 195°F. This slow and steady warming creates the perfect base for a smooth porridge.
Step 2: Prepare the Dry Mixture
While the milk is warming, whisk together the flour, sugar, and kosher salt in a small bowl. This combination not only ensures even distribution but also helps prevent lumps when it eventually meets the melted butter and milk.
Step 3: Melt the Butter
In a separate small saucepan, gently melt the salted butter over medium heat. Once melted, take it off the heat and keep it warm. This step brings out the rich, buttery flavor that is essential to Rømmegrøt’s soul.
Step 4: Combine Flour Mixture with Butter
Mix the dry flour mixture into the melted butter, stirring thoroughly until it turns into a thick paste. This smooth paste forms the thickening powerhouse of your porridge and is key to achieving that creamy texture.
Step 5: Incorporate Paste into Hot Milk
Slowly add the butter and flour paste into the hot milk, stirring constantly. Keep the heat on medium and continue stirring until the mixture reaches a gentle boil. This careful combination ensures your porridge thickens perfectly without lumps.
Step 6: Cook the Porridge
Lower the heat to low and let the porridge simmer gently for about 5 minutes. Stir frequently during this time to keep the texture silky and prevent sticking. You’ll notice the porridge turning thick like pudding, signaling it’s ready to serve.
How to Serve Creamy Rømmegrøt: Norwegian Thick Milk Porridge with Cinnamon-Sugar Recipe
Garnishes
Once your porridge is ladled into individual bowls, don’t be shy about drizzling warm melted butter generously on top. Follow that with a hearty sprinkle of cinnamon-sugar to add just the right hint of warmth and sweetness, elevating every spoonful to pure comfort.
Side Dishes
Rømmegrøt is traditionally enjoyed alongside cured meats or a light fruit compote. The salty tang of cured ham or a fresh berry preserve beautifully balances the porridge’s richness, creating an irresistible blend of flavors on your palate.
Creative Ways to Present
For a fun twist, try serving this porridge in mini mason jars or rustic ceramic bowls with a cinnamon stick for stirring. You might even add a dollop of whipped cream or a drizzle of honey for an extra special touch that turns this classic into a showstopper.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Rømmegrøt: Norwegian Thick Milk Porridge with Cinnamon-Sugar Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before reheating to bring back its luscious texture.
Freezing
Freezing isn’t ideal for this porridge since the texture may change due to the dairy and thickening agents. If you do freeze portions, use airtight containers and try to consume within one month for the best quality.
Reheating
To reheat, warm the porridge gently on the stovetop or in the microwave, stirring often. Adding a splash of milk can help restore its creamy consistency, making it just as delightful the next day.
FAQs
Can I use milk alternatives for this Creamy Rømmegrøt: Norwegian Thick Milk Porridge with Cinnamon-Sugar Recipe?
Traditional recipes call for whole milk to achieve the perfect creaminess, but you can try full-fat coconut milk or oat milk for a dairy-free version. The texture might vary slightly, so expect a little experimentation.
Is it necessary to use salted butter?
Salted butter adds a subtle layer of seasoning that complements the porridge beautifully, but unsalted butter with a pinch of salt in the dry mixture works just as well.
How thick should the porridge be?
The ideal consistency is thick and smooth, almost pudding-like but still spoonable. It should hold its shape slightly yet feel creamy and soft in the mouth.
Can I prepare this the night before?
Yes, you can prepare the porridge ahead of time. Refrigerate and gently reheat before serving, adding extra milk or butter if needed to refresh the texture.
What is the best time to enjoy Creamy Rømmegrøt: Norwegian Thick Milk Porridge with Cinnamon-Sugar Recipe?
While traditionally a summer dish enjoyed during festivals, this porridge is so comforting it’s wonderful any time of year for breakfast, a snack, or dessert.
Final Thoughts
I can’t recommend enough that you make this Creamy Rømmegrøt: Norwegian Thick Milk Porridge with Cinnamon-Sugar Recipe soon. It’s one of those rare dishes that feels like a warm hug—you’ll love its velvety texture, buttery richness, and that magical cinnamon-sugar sprinkle that turns simple ingredients into a heavenly experience. Give it a try, and I promise it will become a beloved classic in your kitchen too!
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Creamy Rømmegrøt: Norwegian Thick Milk Porridge with Cinnamon-Sugar Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Rømmegrøt is a traditional Norwegian sour cream porridge known for its creamy texture and comforting warmth. This recipe features a smooth blend of milk, flour, sugar, and salted butter, creating a rich pudding-like porridge topped with melted butter and cinnamon sugar. Perfect for chilly days or as a hearty breakfast or dessert, rømmegrøt delivers a delightful balance of sweet and buttery flavors with a velvety mouthfeel.
Ingredients
Porridge Ingredients
- 1 quart whole milk
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon Morton kosher salt
Butter and Topping
- ½ cup salted butter, plus more for serving
- Cinnamon-sugar (to taste)
Instructions
- Heat the Milk: Place a large heavy-bottomed saucepan over medium heat and pour in the whole milk. Use a kitchen thermometer to monitor the temperature, stirring almost continuously and scraping the bottom of the pan to prevent burning, until the milk reaches 195°F.
- Prepare Dry Mixture: While the milk is heating, whisk together the all-purpose flour, granulated sugar, and kosher salt in a small bowl until evenly combined. Set this mixture aside.
- Melt Butter: Gently melt the salted butter in a small saucepan over medium heat. Once melted, remove it from the heat and keep warm for combining with the flour mixture.
- Combine Flour Mixture: Stir the flour mixture into the warm melted butter to create a thick paste. Then, gradually add this paste into the hot milk, stirring constantly to incorporate smoothly. Continue stirring until the mixture starts to boil.
- Cook the Porridge: Reduce the heat to low and cook the porridge for an additional 5 minutes, stirring frequently to ensure the mixture thickens evenly and attains a smooth, pudding-like consistency. Remove from heat once done.
- Serve: Spoon the warm rømmegrøt into individual bowls. Drizzle each serving with extra warmed melted butter and sprinkle generously with cinnamon sugar. Serve immediately to enjoy the best flavor and creamy texture.
Notes
- Use whole milk for a richer and creamier porridge texture.
- Constant stirring while heating the milk and cooking the porridge is essential to prevent scorching.
- Adjust cinnamon-sugar topping according to your taste preference for sweetness and spice.
- Rømmegrøt is best served fresh and warm for optimal texture and flavor.
- This porridge can be paired with cured meats or fruit preserves for a traditional Norwegian meal experience.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Norwegian
