Norwegian Cinnamon Butter Porridge Recipe
Rømmegrøt is a traditional Norwegian cinnamon porridge made from whole milk, flour, butter, and sugar, resulting in a creamy, comforting dish perfect for cozy breakfasts or dessert. This recipe features a smooth, pudding-like texture with a delightful topping of melted cinnamon butter that enhances its rich flavor.
- 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 and pour in the whole milk. Use a kitchen thermometer to monitor the temperature, stirring almost continuously and scraping the bottom of the pan to prevent burning until the milk reaches 195°F.
- Prepare Dry Mixture: While the milk heats, whisk together the all-purpose flour, granulated sugar, and Morton kosher salt in a small bowl until well combined. Set aside.
- Melt Butter: In a separate small saucepan, gently melt the 1/2 cup salted butter over medium heat. Once melted, remove from heat and keep warm.
- Combine Flour Mixture: Stir the flour mixture into the melted butter to form a thick paste. Quickly add this paste to the hot milk, stirring constantly to ensure a smooth consistency and prevent lumps as the mixture comes to a boil.
- Cook the Porridge: Reduce the heat to low and continue cooking the mixture for approximately 5 minutes, stirring often until it thickens and develops a smooth, pudding-like texture. Remove the saucepan from the heat.
- Serve: Spoon the rømmegrøt into individual bowls. Drizzle each serving with warm melted butter and generously sprinkle with cinnamon-sugar. Serve immediately for the best flavor and texture experience.
Notes
- Stir continuously when heating the milk to prevent scorching.
- Use a heavy-bottomed saucepan to distribute heat evenly.
- The cinnamon-sugar topping can be adjusted to taste for sweetness or cinnamon intensity.
- Serve rømmegrøt warm for the best texture and flavor.
- This porridge pairs well with cured meats or fresh fruit as a traditional accompaniment.
