Rømmegrøt – Norwegian Sour Cream Porridge
Rømmegrøt – Norwegian Sour Cream Porridge from Norway. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
▢ Cook the sour cream in a covered saucepan on medium heat for about 5 minutes. ▢ Turn 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.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
▢ Cook the sour cream in a covered saucepan on medium heat for about 5 minutes. ▢ Turn down the heat and add half of the flour and stir well with a whisk.
5 minStep 2
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.
Step 3
(Don't worry if you can't get any fat – in that case you can add butter later.) ▢ Whisk 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.
5 minStep 4
▢ Serve 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.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Rømmegrøt – Norwegian Sour Cream Porridge take?
20 min all in — 10 min prep, 10 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much sugar?
to taste of Sugar.
What can I use instead?
cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.