Name: Rommegrot Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Norwegian
Ingredients: 1 quart whole milk; ¾ cup all-purpose flour; ¼ cup granulated sugar; ⅛ teaspoon Morton kosher salt; ½ cup salted butter, plus more for serving; cinnamon-sugar

Jump to Recipe

Creamy, comforting, and steeped in Scandinavian tradition, Rommegrot is a Norwegian porridge that feels like a cozy hug on a chilly day. There’s just something magical about how a few everyday ingredients—milk, flour, butter, and sugar—come together to create a velvety, nostalgic treat. Whether you’re embracing your Nordic roots or simply longing for a taste of Old World comfort, Rommegrot captures the essence of simple kitchen magic in every luscious spoonful.

Ingredients You’ll Need

Rommegrot is all about letting humble staples shine. Each ingredient plays a vital role in building the porridge’s signature creamy texture and subtle sweetness, so grab the best versions you can find for the most authentic flavor.

Whole milk: The foundation of Rommegrot, whole milk brings a luxurious richness you just can’t replicate with lower-fat options. Use fresh, high-quality milk for best results.
All-purpose flour: This thickens the porridge to the perfect consistency—smooth and spoonable with just the right body.
Granulated sugar: Just enough to brighten the porridge, giving it a gentle, welcoming sweetness.
Morton kosher salt: A pinch really enhances all the other flavors and keeps the sweetness balanced.
Salted butter: Melted both into and over the porridge, butter gives Rommegrot its signature richness and a hint of savory depth.
Cinnamon-sugar: The classic and irresistible topping, adding warmth and an inviting finish to each bowl.

How to Make Rommegrot

Step 1: Gently Heat the Milk

Set a large, heavy-bottomed saucepan over medium heat and pour in the whole milk. Using a kitchen thermometer if you have one (or your intuition if you don’t!), slowly warm the milk to 195°F. Stir almost continuously, scraping the bottom of the pan so nothing scorches—trust me, keeping things moving is the secret to silky-smooth Rommegrot.

Step 2: Combine the Dry Ingredients

While your milk is busy warming up, whisk together the flour, granulated sugar, and salt in a separate small bowl. This quick step helps the flour blend seamlessly into the finished porridge, so you avoid any lumps down the line.

Step 3: Melt the Butter

In a small saucepan, gently melt the salted butter over medium heat. As soon as it’s liquid and fragrant, turn off the heat and set it aside until you’re ready for the next step. You want the butter to stay warm and ready—this is where a lot of the porridge’s classic flavor comes from!

Step 4: Form the Paste, Then Blend Everything Together

Once your milk reaches that magical 195°F, it’s time to bring everything together. Stir the flour mixture into the melted butter to create a thick, golden paste. Now, add this paste to the hot milk, whisking or stirring constantly. As the mixture comes to a gentle boil, it will transform into the sumptuous, thickened Rommegrot we all crave! Lower the heat and let it cook for five more minutes, stirring frequently. You’ll notice it smoothing out into a pudding-like consistency—so satisfying!

Step 5: Serve and Savor

Take the saucepan off the heat, and ladle the hot Rommegrot into individual bowls. To finish, drizzle each serving with a bit of warm, melted butter and give them a generous dusting of cinnamon-sugar. Dig in right away for the ultimate comforting treat!

How to Serve Rommegrot

Garnishes

The classic serving style for Rommegrot is hard to beat—a splash of melted butter pooled on top with a hearty sprinkle of cinnamon-sugar. If you want to get a little playful, a few sliced almonds or even a handful of fresh berries can add a lovely crunch and a pop of color.

Side Dishes

While Rommegrot certainly shines on its own as a cozy dessert or special-occasion breakfast, it’s also a wonderful companion to fresh fruit, a crisp green salad, or even some cured meats and open-face sandwiches if you want to go full Norwegian. Warm coffee or mulled cider is a natural fit, especially if you’re making this for a festive gathering.

Creative Ways to Present

For a fun twist, try serving Rommegrot in small glass jars or ramekins, topped with a swirl of extra butter and cinnamon-sugar right before bringing it to the table. If you’re entertaining, lay out a “porridge bar” with a variety of toppings—jam, toasted coconut, chopped nuts, or dried fruit—so everyone can build their own dreamy bowl.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Rommegrot (a rare but happy event!), simply transfer it to an airtight container and keep it in the refrigerator. It’ll stay fresh and delicious for up to three days.

Freezing

While fresh Rommegrot is best, you can freeze it in well-sealed containers for 1–2 months. Defrost overnight in the refrigerator and stir well after reheating, as some separation might occur.

Reheating

To bring leftover Rommegrot back to life, warm it gently on the stovetop or in the microwave, adding a splash of milk as you stir to regain that hallmark creamy texture. Finish with a fresh drizzle of butter and cinnamon-sugar, and no one will ever guess it wasn’t made moments ago!

FAQs

What is the origin of Rommegrot?

Rommegrot has been a beloved part of Norwegian farmhouse kitchens for centuries, traditionally served at milestones, holidays, or whenever comfort is needed. It’s a dish woven into family stories and festive gatherings throughout Norway.

Can I use low-fat milk instead of whole milk?

While you could use low-fat milk in a pinch, whole milk gives Rommegrot its signature rich and creamy personality. If you have to substitute, consider adding a splash of cream to help maintain that dreamy texture.

Can Rommegrot be made gluten free?

Absolutely! Substitute a good gluten-free all-purpose flour blend that’s meant for thickening; just keep an eye on consistency and adjust as needed if things seem too thick or thin.

Is there a way to make Rommegrot less sweet?

You’re in charge here—simply scale back the sugar to taste or leave off the cinnamon-sugar topping if you prefer your Rommegrot with a more savory vibe.

What is the best way to prevent lumps in my Rommegrot?

Whisking the dry ingredients together before adding them to the butter, as well as stirring constantly when mixing the paste into the milk, are the two biggest tricks for impossibly smooth Rommegrot. Don’t rush, and enjoy the process!

Final Thoughts

If you’re seeking nostalgia in a bowl or want to introduce friends and family to a new Scandinavian classic, Rommegrot is a delight from first spoonful to last. All you need is a little patience—and maybe someone special to share it with. I hope this recipe brings comfort, joy, and a sweet taste of Norway to your table!

Rommegrot Recipe

★★★★★

5.3 from 14 reviews

Author: lilan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Rommegrot is a traditional Norwegian porridge-like dish that is creamy, rich, and comforting. This recipe yields a velvety smooth pudding-like dessert that is perfect for cold winter days or whenever you crave a sweet and indulgent treat.

Ingredients

Scale

For the Rommegrot:

1 quart whole milk
¾ cup all-purpose flour
¼ cup granulated sugar
⅛ teaspoon Morton kosher salt

For Serving:

½ cup salted butter, plus more for serving
cinnamon-sugar

Instructions

Heat the Milk: Set a large heavy-bottomed saucepan over medium heat. Heat milk to 195°F, stirring constantly to prevent burning.
Prepare Flour Mixture: In a small bowl, whisk together flour, sugar, and salt.
Melt Butter: Gently melt butter in a small saucepan over medium heat.
Combine Ingredients: Stir flour mixture into melted butter to form a paste. Add to heated milk, stirring constantly until boiling. Reduce heat and simmer for 5 minutes.
Serve: Spoon Rommegrot into bowls, top with melted butter and cinnamon-sugar. Enjoy hot.