Warm Norwegian Milk Porridge (Print Version)
# Ingredients:
01 -
1 quart whole milk
02 -
¾ cup all-purpose flour
03 -
¼ cup granulated sugar
04 -
⅛ teaspoon kosher salt
05 -
½ cup salted butter, plus more for serving
06 -
Cinnamon-sugar, for garnish
# Instructions:
01 -
Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat milk to 195°F. Stir almost continuously, scraping the bottom of the pan, to prevent burning.
02 -
In a small bowl, whisk together flour, sugar, and salt. Set aside.
03 -
While milk is heating, gently melt butter in a small saucepan over medium heat. Turn off heat and hold until milk reaches 195°F.
04 -
Once the milk reaches 195°F, stir the flour mixture into the melted butter to form a thick paste.
05 -
Add the thick paste to the heated milk, stirring constantly, until the milk starts to boil. Reduce heat to low and cook for an additional 5 minutes, stirring often, until the mixture smooths out and thickens to a pudding-like consistency. Remove saucepan from heat.
06 -
Spoon the rømmegrøt into individual bowls. Drizzle with warm melted butter and sprinkle generously with cinnamon-sugar. Serve immediately.
# Notes:
01 -
Adapted slightly from Vivian Wensel's recipe shared in the Sons of Norway kitchen in Fargo, ND. This recipe is similar to the traditional rømmegrøt enjoyed in Norwegian households.