Rømmegrøt Recipe – Authentic Norwegian Rice Porridge Breakfast

 Velvety, warm, and delicately spiced, Rømmegrøt is the kind of dish that turns an ordinary morning into something memorable. This beloved Norwegian porridge has the texture of a rich pudding, served steaming hot with a drizzle of melted butter and a generous sprinkle of cinnamon. It’s simple, comforting, and deeply rooted in family tradition — the type of recipe passed down through generations and shared around cozy kitchen tables.

Among classic Norwegian Food Recipes Traditional families cherish, Rømmegrøt holds a special place. Often enjoyed during celebrations and holidays, it’s even considered a type of Norwegian Christmas Pudding, bringing warmth to long winter days. Yet it’s just as lovely served as part of your everyday Morning Desserts Breakfast, especially when you’re craving something creamy and satisfying.

Exploring Norwegian Recipes introduces you to truly Interesting Food traditions, and this porridge is a perfect example. Its rich consistency and buttery cinnamon topping make it feel indulgent, while its humble ingredients reflect Norway’s simple, comforting culinary roots. Looking to elevate brunch? This dish easily fits among your favorite Fancy Breakfast Ideas, offering both elegance and nostalgia in every spoonful.

Curious about How To Make Norwegian Rice Porridge the traditional way? Learning How To Make Norwegian Porridge like this connects you to generations of home cooks who perfected the balance of creaminess and warmth. Once you taste this Authentic Norwegian Rice Porridge, you’ll understand why it has remained a treasured comfort dish for so many families.

Rømmegrøt Recipe – Authentic Norwegian Rice Porridge Breakfast

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Ingredients

• 1 quart whole milk
• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ⅛ teaspoon Morton kosher salt
• ½ cup salted butter, plus extra for serving
• Cinnamon-sugar, for topping

Instructions

1. Place a large, heavy-based saucepan over medium heat. Pour in the milk and warm it to 195°F, using a thermometer for accuracy. Stir frequently and scrape along the bottom to prevent scorching.
2. As the milk heats, combine the flour, sugar, and salt in a small bowl. Whisk until evenly blended and set aside.
3. In another small saucepan, melt the butter gently over medium heat. Once melted, remove from the heat and keep it warm until the milk reaches temperature.
4. When the milk reaches 195°F, stir the dry ingredients into the melted butter to create a thick, smooth paste. Gradually add this mixture into the hot milk, stirring continuously.
5. Continue stirring as the mixture comes to a gentle boil. Lower the heat and let it simmer for about 5 more minutes, stirring regularly, until the porridge thickens and becomes smooth, resembling a rich pudding. Remove from heat.
6. Ladle the warm rømmegrøt into serving bowls. Spoon a little melted butter over each portion and finish with a generous dusting of cinnamon-sugar. Serve immediately while hot.

Notes

This version is slightly adapted from a recipe shared by Vivian Wensel in the Sons of Norway kitchen in Fargo, North Dakota. It closely matches the traditional rømmegrøt many Norwegian families, including my mother-in-law, have enjoyed for generations.