Norwegian Cinnamon Butter Porridge Recipe
Rømmegrøt is a traditional Norwegian porridge made with whole milk, flour, and butter, gently cooked until creamy and thickened to a pudding-like consistency. This comforting dish is served warm, topped with melted salted butter and a generous sprinkle of cinnamon sugar, delivering a rich, sweet, and slightly salty flavor perfect for cozy gatherings or special occasions.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Norwegian
Ingredients
Milk and Flours
- 1 quart whole milk
- 3/4 cup all-purpose flour
Sweeteners and Seasonings
- 1/4 cup granulated sugar
- 1/8 teaspoon Morton kosher salt
Butter and Toppings
- 1/2 cup salted butter, plus more for serving
- Cinnamon sugar (for sprinkling)
Instructions
- Heat the Milk: Place a large heavy-bottomed saucepan over medium heat. Use a kitchen thermometer to monitor the temperature, heating the milk to 195°F. Stir almost continuously, scraping the bottom to prevent burning to ensure the milk heats evenly without scorching.
- Prepare Dry Mixture: While the milk heats, whisk together the all-purpose flour, granulated sugar, and kosher salt in a small bowl until well combined. Set aside this mixture for incorporation later.
- Melt Butter: In a separate small saucepan over medium heat, gently melt the 1/2 cup of salted butter. Once melted, remove the saucepan from heat and keep the butter warm.
- Combine Flour Mixture: Stir the flour mixture into the warm melted butter forming a thick paste. Then gradually add this paste to the hot milk, stirring constantly. Continue stirring until the mixture begins to boil, ensuring a smooth and lump-free consistency.
- Cook the Porridge: Reduce the heat to low and continue to cook the mixture for an additional 5 minutes. Stir frequently to thicken the porridge to a smooth, pudding-like texture. Once thickened, remove the pot from heat.
- Serve: Spoon the creamy rømmegrøt into individual bowls. Drizzle each serving with warm melted butter and sprinkle generously with cinnamon sugar. Serve immediately to enjoy the best flavor and texture.
Notes
- Stirring constantly while heating milk and cooking the porridge is essential to prevent burning and lumps.
- The temperature of 195°F ensures the milk is hot enough without boiling, which can cause curdling.
- You can adjust the amount of cinnamon sugar topping based on your preferred sweetness and spice level.
- Serve rømmegrøt immediately for best texture; it thickens further as it cools.
- This dish pairs wonderfully with cured meats like salted lamb or ham for a traditional Norwegian meal.
