Description
Rømmegrøt (Norwegian Porridge)
Rømmegrøt is a warm, comforting porridge steeped in Norwegian tradition. This creamy dish, similar to a rich pudding, has been a beloved staple for countless generations, often enjoyed with a drizzle of melted butter and a sprinkling of cinnamon sugar. Originating as a way to make the most of extra cream, Rømmegrøt has become a cherished holiday treat for many. Whether served as a special side or a simple meal with crackers, it embodies the warmth and richness of Norwegian heritage. Perfect for cozy mornings or festive gatherings!
1 quart whole milk
¾ cup all-purpose flour
¼ cup granulated sugar
⅛ tsp salt
½ cup salted butter (plus more for serving)
Cinnamon-sugar for topping
Directions:
1. Heat milk in a large saucepan to 195°F, stirring continuously.
2. Whisk together flour, sugar, and salt.
3. Melt butter, add flour mixture to make a paste, then add to heated milk.
4. Stir until thickened. Serve with butter and cinnamon sugar.
Prep Time: 10 mins
Kcal: 325
Step-by-Step Guide
Follow these detailed instructions for perfect Rømmegrøt. First, pour the quart of whole milk into a large, heavy-bottomed saucepan. Using a thermometer, heat it slowly over medium heat to 195°F (just below boiling), stirring frequently to prevent a skin from forming. While the milk heats, whisk the ¾ cup flour, ¼ cup sugar, and ⅛ tsp salt in a separate bowl. In another saucepan, melt the ½ cup of salted butter over medium heat. Once melted, add the dry flour mixture to the butter, stirring constantly to form a smooth, golden roux or paste. Cook this roux for 2-3 minutes to remove the raw flour taste.
Once the milk reaches temperature, gradually whisk in the butter-flour roux. Reduce the heat to low and continue cooking, stirring constantly with a wooden spoon, for 10-15 minutes. The porridge will slowly thicken to a rich, pudding-like consistency. It is ready when it coats the back of the spoon and a line drawn through it holds its shape.
Serving Suggestions
Rømmegrøt is traditionally served warm. Ladle it into individual bowls and create a small well in the center of each serving. Place a small pat of cold, salted butter in the well, allowing it to melt into the porridge. Generously sprinkle the top with cinnamon-sugar. For a complete Norwegian experience, serve with crisp, dry crackers like knekkebrød or flatbrød on the side, which provide a delightful textural contrast to the creamy porridge. It can be enjoyed as a hearty breakfast, a festive dessert, or a comforting supper.
How-to Summary
To summarize: Heat milk to 195°F. Make a roux by melting butter and stirring in the mixed dry ingredients (flour, sugar, salt). Whisk the roux into the hot milk and simmer, stirring constantly, until thick and creamy. Serve immediately with a pat of butter and cinnamon-sugar.
Frequently Asked Questions
Can I use unsalted butter? Yes, but salted butter is traditional and enhances the flavor. If using unsalted, consider adding a tiny pinch more salt to the flour mixture.
My porridge is lumpy. How can I fix it? Ensure you whisk the roux into the hot milk vigorously and continuously. If lumps form, you can press the cooked porridge through a fine-mesh sieve or use an immersion blender briefly.
Can I make Rømmegrøt ahead of time? It is best served fresh, as it thickens significantly upon cooling. If necessary, reheat it gently with a splash of extra milk, stirring constantly.
What is the purpose of the roux? The roux (butter and flour mixture) acts as a thickening agent. Cooking it first ensures a smooth texture and a nutty, cooked flavor rather than a raw flour taste.
Is there a dairy-free alternative? The authentic recipe relies on dairy. Substitutions will drastically alter the traditional rich flavor and texture, but you could experiment with full-fat coconut milk and a vegan butter alternative.
Common Mistakes to Avoid
- Heating the milk too quickly: This can cause it to scorch or boil over. Use medium heat and stir often.
- Adding the roux to cold milk: The milk must be hot to properly incorporate the roux and thicken evenly.
- Under-cooking the roux: Cook the butter and flour paste for a few minutes to eliminate the raw flour taste.
- Insufficient stirring: Once combined, constant stirring is crucial to prevent lumps and ensure even cooking without burning on the bottom.
- Skipping the traditional toppings: The cold butter and cinnamon-sugar are essential for balancing the rich, creamy porridge.
Conclusion
Rømmegrøt is more than just a porridge; it is a delicious edible connection to Norwegian heritage. While simple in its ingredient list, mastering the technique yields an incredibly comforting and celebratory dish. By following this guide and avoiding common pitfalls, you can bring the authentic warmth and richness of this traditional treat to your own table. Perfect for a special occasion or a cozy night in, Rømmegrøt is sure to become a cherished recipe in your home as well.