Norwegian Sour Cream Porridge (Rømmegrøt) Recipe at Home

Norwegian sour cream porridge, or rømmegrøt, is a thick, warm porridge made by cooking full-fat sour cream with flour and milk. It is often served with cinnamon sugar and the butter that separates as the cream cooks; family recipes vary in how much butter they skim and how thick they make the porridge.

Ingredients

2 cups (480 g) full-fat sour cream, preferably not reduced-fat
1/2 cup (60 g) all-purpose flour, divided
2 cups (480 ml) whole milk
1/4 teaspoon (1.5 g) fine salt
1/4 cup (50 g) granulated sugar, for serving
1 teaspoon (2.5 g) ground cinnamon, for serving

Instructions

Measure and prepare. Set out the sour cream and milk, and measure the flour. Divide the flour into two portions of 1/4 cup (30 g) each. Whisk the sugar and cinnamon together in a small bowl for serving. Having everything ready matters because the flour needs steady stirring once it meets the hot cream.
Warm the sour cream. Put the sour cream in a heavy-bottomed saucepan, about 2 to 3 quarts in capacity. Set it over low to medium-low heat and stir often as it warms. After about 8 minutes, it should be hot and gently steaming, with small bubbles at the edge; do not let it boil vigorously or scorch on the bottom.
Stir in the first portion of flour. Sprinkle in 1/4 cup (30 g) flour a little at a time, whisking continuously for about 3 minutes so no dry pockets form. Keep the heat low and cook the mixture for 8 minutes, stirring frequently and scraping the base and corners of the pan. The porridge should thicken, and small beads or a layer of butter may rise to the surface. With American sour cream, which is often less rich than traditional Norwegian cultured cream, the amount of separated butter can be modest.
Skim the butter. Take the pan off the heat briefly. If clear yellow butter has collected on top, lift it off with a spoon and save it in a small bowl. Allow about 2 minutes for this step. Do not discard it: the butter is a traditional topping. If no butter has separated, simply continue; the porridge can still be served as intended.
Make a smooth milk mixture. In a separate bowl, whisk the remaining 1/4 cup (30 g) flour into the milk until smooth. Pour the milk mixture into the saucepan gradually while whisking the sour cream base. Return the pan to low heat. This gradual addition helps the porridge stay creamy instead of forming flour lumps.
Cook until creamy. Stir constantly as the porridge comes back to a gentle simmer, then cook for about 9 minutes. Stir all the way across the bottom of the pan; the mixture thickens as it cooks and can catch if left unattended. It is ready when smooth, glossy, and thick enough to fall from a spoon in a broad ribbon. Stir in the salt, taste, and remove from the heat. Serve hot with cinnamon sugar and a spoonful of the reserved butter, if you have it.

Tips

Choose full-fat sour cream. Reduced-fat sour cream has less fat to separate and can make the result thinner or less rich. Traditional Norwegian rømme can be richer than many American supermarket sour creams. Full-fat sour cream is the practical, widely available choice; expect less skimmed butter, not a failed recipe.
Keep the heat gentle. High heat can scorch the dairy or make the mixture look grainy. Use a heavy saucepan and stir patiently, especially after adding flour and milk. If the porridge begins sticking, lower the heat immediately and keep stirring rather than scraping any browned layer into the dish.
Prevent lumps before they start. Add the first flour portion gradually to the warm cream. For the second portion, whisk the flour into cold or room-temperature milk before it goes into the pan. If a few small lumps remain, whisk briskly off the heat; avoid blending for so long that the porridge becomes gluey.
Adjust thickness at the end. Porridge firms as it cools. If yours is thicker than you like while hot, whisk in a splash of warm milk, a tablespoon at a time. If it seems loose, give it another minute or two of gentle cooking and stirring before adding more flour.

Serving Suggestions

Serve rømmegrøt in warm bowls while it is freshly cooked. Sprinkle each portion with cinnamon sugar and drizzle on some of the reserved butter. The sweet topping balances the mild tang of the sour cream, while the butter adds the rich, savory note associated with this Norwegian dish. Start with a small amount of sugar and butter, then let everyone adjust their own bowl.

For a more substantial traditional-style meal, serve it alongside Norwegian flatbread or crispbread and small portions of cured meat, such as sliced cured ham or sausage. These savory accompaniments contrast with the soft, sweet porridge. Fresh berries or a spoonful of tart berry preserves can also be offered at the table, though they are optional rather than essential. Because the porridge is rich and filling, modest portions with a few accompaniments are often plenty.

If you are serving a group, keep the porridge over the lowest heat and stir it often while people serve themselves. It thickens as it stands, so have a little warm milk ready to loosen it if needed. Put the cinnamon sugar and butter on the table separately so guests can choose how much they want.

Variations

Make it more or less tangy. Sour cream gives the porridge its characteristic tang. For a milder flavor, replace up to 1/2 cup (120 ml) of the sour cream with an equal amount of heavy cream. The result will be less tart and richer, and may yield a little less separated butter. Do not replace all the sour cream if you want the familiar flavor of rømmegrøt.

Use a richer cultured cream if available. Norwegian seterrømme, a high-fat cultured cream, is a traditional option in some versions, but it can be difficult to find outside Norway. Full-fat American sour cream is a practical substitute. Since its fat content is generally lower, it may not release as much butter; the porridge itself will still work. Avoid assuming that crème fraîche is identical: it can be used in a pinch, but its flavor and texture may differ.

Change the topping, not the base. Cinnamon and sugar are the standard simple finish, but you can offer a little extra sugar, a pinch of cardamom, or tart berry preserves alongside them. Keep additions at the table rather than mixing them into the pot, so the classic sour-cream flavor stays clear and guests can choose their own combination.

Make a smaller batch. The recipe can be halved for two servings. Use 1 cup (240 g) sour cream, 1/4 cup (30 g) flour, and 1 cup (240 ml) milk, dividing the flour as directed. Start checking the texture a few minutes earlier because a smaller volume may come to a simmer and thicken sooner. Use a small, heavy pan so the dairy does not spread into a thin layer and scorch.

Storage and Reheating

For food safety, refrigerate the porridge within 2 hours of cooking. Transfer leftovers to a shallow, covered container so they cool promptly, and keep them refrigerated for 3 to 4 days. Store reserved butter separately if possible. The porridge will become quite firm when cold; that is normal for a flour-thickened dairy dish.

Reheat only the portion you plan to serve. Warm it in a saucepan over low heat, stirring frequently and adding milk a tablespoon or two at a time until it loosens. You can also microwave it in a covered, microwave-safe bowl in short bursts, stirring between each burst. Reheat leftovers to 165°F (74°C), checking with a food thermometer, as recommended for reheated leftovers. Avoid boiling hard, which can make the texture less smooth. Freeze leftovers in an airtight container for up to 2 months for best quality; thaw in the refrigerator and stir well while reheating, knowing the texture may be slightly grainier.

Frequently Asked Questions

What is rømmegrøt?
Rømmegrøt is a Norwegian sour cream porridge made by cooking cultured cream with flour and then thinning and finishing it with milk. It is traditionally served warm, often with cinnamon sugar and butter. Recipes differ by household and region, particularly in richness and thickness.

Why did my sour cream not release butter?
Butter separation depends on the cream’s fat content, how it is cultured, and how it is heated. Many supermarket sour creams are less rich than traditional Norwegian cream, so you may see only a few beads of butter or none at all. Continue with the recipe; you do not need separated butter for the flour-and-milk porridge to cook properly.

Can I use low-fat sour cream?
You can, but it is not the best choice. Lower-fat sour cream is less likely to separate and may produce a thinner, less creamy result. If it is the only option, keep the heat low, stir carefully, and judge the final thickness after the full cooking time rather than expecting a pool of butter.

How do I know when the porridge is done?
It should be smooth and glossy, with no raw flour taste, and thick enough to fall from a spoon in a broad ribbon. It will firm further as it cools. If it is still loose after 9 minutes of gentle simmering, cook it for another minute or two while stirring; if it is already very thick, loosen it with a little warm milk.

Can I make rømmegrøt ahead?
It is at its smoothest just after cooking, but you can prepare it ahead and refrigerate it for 3 to 4 days. Cool and refrigerate it within 2 hours, then reheat gently with a splash of milk, stirring until smooth and heating leftovers to 165°F (74°C). Keep the cinnamon sugar and butter separate until serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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