Norwegian Milk Porridge (Print Version)
# Ingredients:
01 -
Cinnamon-sugar, for topping
02 -
½ cup of salted butter, and extra for serving
03 -
⅛ teaspoon of kosher salt
04 -
¼ cup granulated sugar
05 -
¾ cup plain flour
06 -
1 quart full-fat milk
# Instructions:
01 -
Put a big, thick-bottomed pot on medium heat. Keep stirring almost nonstop with a spatula to keep it from sticking. Use a thermometer to heat the milk to 195°F.
02 -
In a small mixing bowl, combine salt, sugar, and flour. Whisk together and set this aside for later.
03 -
While the milk heats up, slowly melt butter in a small pot over medium heat. Once melted, turn off the burner and just leave it until needed.
04 -
When the milk reaches 195°F, mix the dry ingredients into the melted butter. Stir until it turns into a thick, dough-like paste.
05 -
Add the butter-flour paste to the warm milk. Keep stirring constantly as it comes to a boil. Lower the heat and let it simmer for about 5 minutes, stirring every now and then until it thickens and becomes creamy like pudding. Turn off the heat.
06 -
Scoop some of the rømmegrøt into bowls. Pour a bit of melted butter on top, and finish it with a good shake of cinnamon-sugar. Eat it while it’s warm.
# Notes:
01 -
This version is adapted from Vivian Wensel’s dish, featured with the Sons of Norway in Fargo, ND. It’s inspired by the classic rømmegrøt made in many Norwegian homes.