Rømmegrøt – Norwegian Sour Cream Porridge

Ingredients:

Preparation mode:

👉 Rømmegrøt is a traditional Norwegian sour cream porridge – rich, creamy and served with sugar, cinnamon and melted butter. It is a festive dish often eaten on special occasions.

🍳 How to Make Rømmegrøt

1. Cook the sour cream. Cook the sour cream in a covered saucepan over medium heat for about 5 minutes

2. Add half the flour. Lower the heat, whisk in half the flour and keep cooking, stirring now and then, until fat starts to release. Spoon off as much fat as you can into a small bowl and save it

3. Add milk. Whisk in the rest of the flour, then slowly add the milk, whisking constantly to avoid lumps

4. Simmer. Cook on low heat for 5 minutes, then add the salt

5. Serve. Serve with sugar, cinnamon and the reserved fat – or with butter if your sour cream didn’t release fat

😋 Why You’ll Love Rømmegrøt

It is creamy, comforting and full of tradition – a taste of Norway in a bowl.

💡 Tips for the Best Rømmegrøt

• Use full-fat sour cream so the fat separates.
• Whisk constantly while adding milk.
• Serve with cured meats for a classic Norwegian meal.
• Leftovers thicken – loosen with a little milk when reheating.

🍽️ Serving & Storage

Keeps in the fridge for 2 days.

❓ Rømmegrøt FAQ

When is rømmegrøt eaten?
Traditionally on midsummer, weddings and other celebrations.

Can I use low-fat sour cream?
Yes, but top with butter since it won’t release fat.

👉 Learn more: https://en.wikipedia.org/wiki/Rømmegrøt

Check more recipes on my website:
👉 https://cuisinesguide.com/recipes/