Rømmegrøt | Sour Cream Porridge

Norways most traditional and belowed porridge is well worth a try- its smooth and silky finish is well accompanied with cinnamon, sugar and butter.

Rømmegrøt | Sour Cream Porridge


5 dl sour cream (full fat)

2 dl wheat flour

5 dl milk

1 tsp salt

1 tsp cinnamon

1 tsp sugar


  1. Add sour cream to a saucepan, bring to a boil and let boil for five minutes with a lid.
  2. In another saucepan, bring milk to a boil while stirring continuously and set aside.
  3. Add half of the flour and blend well into the sour cream.
  4. Let simmer until butter starts to form in the sour cream, stir a couple of times to avoid burning.
  5. Use a spoon to remove the butter and place it in a small pan to keep it warm- this will be the butter on top of the porridge.
  6. Add the rest of the flour and stir until you have a smooth porridge.
  7. Add a bit of milk at a time while stirring continuously, making sure everything is blended well before adding more.
  8. Let the porridge simmer for another five minutes to remove the 'floury' taste.
  9. Add salt to taste and serve with cinnamon, sugar and the warm, melted butter.




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