Rømmegrøt is a warm Norwegian porridge/pudding that I grew up eating for special occasions, whenever I was feeling under the weather, or sometimes just as a weeknight dinner at home. It’s actually a summer dish even though you might think it looks perfect for a cold winter day (although I eat it all year round because it’s just that good). I’ve been enjoying it for the odd breakfast and definitely when a bunch of family is around. It’s pretty much my childhood in a bowl.

It almost tastes like a creamy custard and it’s the most heartwarming dish I’ve tried. It’s traditionally made from sour cream, whole milk, whole wheat flour, butter, salt and sometimes sugar. I have never tried it with sour cream so I can’t speak to that, but the version I grew up eating was super simple and comforting. It’s made with just whole milk, flour, and topped with cinnamon, sugar, and salted butter. It’s definitely rich and will fill you up! Feel free to play around with the toppings if you like! Add melted butter instead of cold butter, add brown sugar instead of white sugar, etc. 

Many different versions of Rømmegrøt exist (and I have tried making most of them), however, this is the simplest and best (in my opinion). Many use sour cream, some make a roux with butter and flour and then add that to the simmering milk – the list goes on. Maybe I am biased because this is the way my mom has always made it growing up. Either way, I hope you try it and love it as much as my family does.

How to Make Nordic Rømmegrøt:

Step One:

Pour the whole milk into a pot over low-medium heat and gradually heat up. You don’t want it to boil, but you want it to get hot just before simmering. Stir frequently so that the milk doesn’t burn. 

Step Two:

Once the milk is hot, gradually start sifting in the flour (through a sieve so you don’t get clumps) and continuously whisk. Continue until you have a thicker, custard-like consistency and then remove from the heat. You don’t want to add too much flour, so keep an eye and pause between each addition of flour and wait to see how it thickens. You may not need the full amount of flour. This should take about 5-10 minutes. 

Step Three:

Top with a bit of salted butter and let that naturally melt down from the rømmegrøt. Sprinkle with some white or brown sugar and add a dash of cinnamon. Add a bit more cold whole milk on the side and enjoy!