Norwegian Porridge with Cinnamon

This rich and creamy Norwegian Rømmegrøt brings comfort in every spoonful. Considered a delicacy in Norway, this traditional porridge blends simple ingredients into a velvety pudding that's perfect for any time of day. The warm notes of cinnamon and butter transform this humble dish into something truly special.

I discovered this recipe during a harsh winter when I craved something comforting yet different from my usual repertoire. After serving it at a family gathering, it quickly became requested at every holiday meal, especially by my children who call it "fancy pudding."

Ingredients

• Whole milk: provides the rich base and creates the creamy texture essential for authentic rømmegrøt
• All purpose flour: acts as the thickening agent that gives this porridge its distinctive pudding like consistency
• Granulated sugar: adds just enough sweetness without overpowering the delicate flavors
• Kosher salt: enhances all the flavors and balances the sweetness
• Salted butter: creates richness and depth, select high quality European style butter if possible
• Cinnamon sugar: for topping brings warmth and traditional Nordic flavor

Step-by-Step Instructions

Heat The Milk:

Place a large heavy bottomed saucepan over medium heat and pour in the quart of whole milk. Using a kitchen thermometer, carefully monitor as you heat the milk to exactly 195°F. This temperature is crucial for proper thickening. Stir almost continuously while scraping the bottom of the pan to prevent scorching. The process takes patience but ensures the perfect base for your porridge.

Prepare The Flour Mixture:

While the milk is heating, whisk together the flour, sugar, and salt in a small bowl until fully combined. This mixture will later create the thickened consistency that defines rømmegrøt. Ensuring these dry ingredients are well mixed prevents lumps in your final porridge.

Melt The Butter:

Simultaneously with heating the milk, gently melt the butter in a separate small saucepan over medium heat. Once completely melted, turn off the heat and set aside until your milk reaches the target temperature. The warm butter will blend more easily with the flour mixture.

Create And Add The Paste:

Once your milk reaches 195°F, stir the flour mixture into your melted butter, forming a thick paste. Add this paste to the heated milk while stirring constantly. Continue stirring until the milk begins to boil, then reduce heat to low. This critical step creates the signature texture of rømmegrøt.

Finish The Cooking Process:

Allow the mixture to cook for 5 additional minutes on low heat, stirring frequently to prevent sticking. The porridge will continue to thicken during this time, reaching a consistency similar to thick pudding. Once thickened, remove from heat immediately to prevent overcooking.

Serve With Toppings:

Spoon the warm rømmegrøt into individual serving bowls. Drizzle generously with additional melted butter and sprinkle liberally with cinnamon sugar. The contrast between the creamy porridge and sweet cinnamon makes this dish truly special. Serve immediately while still warm.

Pin it

My grandmother always said the secret to perfect rømmegrøt is patience during the stirring process. When I visited Norway years ago, I discovered locals often serve this dish during celebrations and special gatherings, making it feel like a warm hug in a bowl.

Cultural Significance

Rømmegrøt holds deep cultural significance in Norwegian cuisine, traditionally served during celebrations like midsummer, Christmas, and weddings. Historically, it was considered a luxury dish due to the richness of the ingredients, particularly the butter and whole milk which were precious commodities. In rural Norway, rømmegrøt was often offered to new mothers as a strengthening food and to honored guests as a sign of respect and hospitality.

Common Variations

While this recipe creates a delicious traditional rømmegrøt, many Norwegian families have their unique variations. Some add a sprinkle of cardamom for a subtle spice note, while others incorporate a splash of vanilla. In certain regions, people serve it with lingonberry or cloudberry jam instead of cinnamon sugar. Some modern adaptations include adding raisins or other dried fruits during cooking for added sweetness and texture.

Serving Suggestions

In Norway, rømmegrøt is often accompanied by cured meats, particularly spekemat (Norwegian cured ham). The contrast between the savory meat and sweet porridge creates a delightful balance. For a complete Norwegian experience, serve rømmegrøt alongside open faced sandwiches with salmon or as part of a traditional smorgasbord. It also pairs wonderfully with fresh berries when served as a dessert or with a cup of strong coffee for an authentic Scandinavian fika (coffee break).

Storage And Reheating

Rømmegrøt can be stored in an airtight container in the refrigerator for up to three days. The porridge will thicken considerably when chilled. To reheat, place the desired portion in a saucepan with a splash of milk and warm over low heat, stirring frequently until heated through. You may need to add additional milk to reach your preferred consistency. While freezing is possible, the texture may change slightly upon thawing, so fresh preparation is recommended for special occasions.

Pin it

Frequently Asked Questions

→ What is rømmegrøt?

Rømmegrøt is a traditional Norwegian porridge made from milk, flour, sugar, and butter, served warm with cinnamon-sugar and melted butter.

→ What can I serve with rømmegrøt?

You can serve rømmegrøt as a standalone dish or pair it with cured meats, fresh fruits, or crusty bread for a complete meal.

→ Can I make rømmegrøt ahead of time?

Yes, you can prepare rømmegrøt in advance and reheat it gently on the stove, adding a splash of milk to restore its creamy texture.

→ Is rømmegrøt a dessert or main dish?

Rømmegrøt can be enjoyed as a dessert, breakfast, or even a side dish, depending on the occasion and preference.

→ What topping is traditionally used for rømmegrøt?

Rømmegrøt is traditionally topped with melted butter and a generous sprinkle of cinnamon-sugar for added flavor.

→ Can I use low-fat milk instead of whole milk?

Whole milk is preferred for its creaminess, but you can use low-fat milk. The texture may be slightly less rich.