Nordic Rømmegrøt
A creamy, cozy and warm Nordic porridge/pudding that's topped with butter, and a sprinkle of cinnamon and sugar. It's the simplest, most heartwarming comfort food that I grew up eating.
Ingredients
- 2.5 cups whole milk plus more for serving
- ¼ - ½ cup flour
- 1 tbsp salted butter
- Sugar for serving
- Cinnamon for serving
Instructions
- 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.
- 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.
- 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!