Pocket Chef
Sign in
Rømmegrøt – Norwegian Sour Cream Porridge

Rømmegrøt – Norwegian Sour Cream Porridge

84 min · Serves 4 · By TheMealDB Import

Sign in to save
  • Norway
  • Breakfast

Norway, Breakfast

Adapted from scandinaviancookbook.com

Ingredients

For 4 servings

  • 2 cupsFull fat sour cream
  • ¾ cupFlour
  • 2 cupsMilk
  • 1 tspSalt
  • 1 SprinklingSugar
  • 1 SprinklingCinnamon
  • 1 To tasteButter

Method

Prep 16 min · Cook 68 min

  1. 1▢
  2. 2Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.
  3. 3▢
  4. 4Turn down the heat and add half of the flour and stir well with a whisk. Once the flour is fully incorporated, let the mixture continue to cook, stirring occasionally, until fat starts to release. Use a spoon to gather as much of the fat as you can in a small bowl, saving for later. (Don't worry if you can't get any fat – in that case you can add butter later.)
  5. 5▢
  6. 6Whisk in the rest of the flour and then slowly add the milk, whisking constantly to avoid lumps. Let the porridge continue to cook on low heat for 5 minutes and then add salt.
  7. 7▢
  8. 8Serve with sugar, cinnamon, and the fat from the porridge. If you're using lower fat sour cream you can top the rømmegrøt with some butter instead.