Norwegian Sour Cream Porridge (Rømmegrøt)

Porridge is one of the oldest hot dishes in Scandinavia and has been eaten by Norwegian households for thousands of years. It is rumoured that even the Vikings used to eat porridge during Midsummmer. Whether it’s the sour cream, rice or oat variety, porridge is now a staple in most Norwegian diets. I first discovered rømmegrøt on my most recent trip to Norway. My dad ,who is Norwegian, was intent I would love it and love it I did!  It is the perfect comfort food for a cold winter’s day and topped copiously with cinnamon sugar it’s a real treat.


Rømmegrøt is a traditional Norwegian delicacy typically served at special occasions accompanied by cured meats.  Porridge has a strong history in Norway and when eaten around Christmas and the surrounding days it is called  “julegrøt” (Christmas porridge). In some households, it is even a tradition to leave a bowl of the porridge for santa and the hungry elves on Christmas Eve.

Rømmegrøt is deliciously buttery and creamy with a slight tang from the sour cream. It is very filling though so a small bowl should be enough – especially if you are using it as a side dish like most Norwegians.

Here is one of my favourite home cooked recipes by Mat Oppskrift.

Norwegian Sour Cream Porridge (Rømmegrøt)
A hearty and comforting Norwegian Sour Cream Porridge.
Recipe type: Porridge
Cuisine: Nordic
  • 1⅔ cups of 35% fat sour cream with no stablizers or gelatin added*
  • 1¼ cups of plain flour
  • 1¼ litres full fat milk
  • ¾ teaspoon salt
  • Cinnamon
  • Sugar
  • * It is very important that high fat (35%) sour cream us used. Unfortunately this is hard to find in the UK. Alternatively make homemade sour cream by heating one cup of whipping cream to 35 degrees, then whisk in 2 tablespoons of buttermilk. Let stand at room temperature at least 8 hours, until thickened.
  1. Simmer sour cream in a covered saucepan for 15 minutes. Make sure you stir frequently with a wooden spoon to avoid lumps forming.
  2. Sift in ⅓ of the plain flour to the sour cream mixture and continue to simmer until the butterfat rises to the top. Skim off the layer of butter fat (to be used later). Sift in the remaining flour and bring the sour cream mixture to the boil.
  3. Bring the milk to the boil and add to the sour cream mixture to thin the porridge to the desired consistency. Whisk until smooth. Simmer for an additional 10 minutes and season with salt.
  4. Now it is ready to be served. Top with the butter fat and a heavy sprinkling of sugar and cinnamon.

I hope you enjoy this recipe as much as I do! 🙂


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    • October 4, 2013 / 6:25 pm

      Thanks! This is definitely my favourite of the Norwegian porridges 🙂

    • October 4, 2013 / 6:26 pm

      Ha ha you don’t sound entirely convinced! You will have to give it a whirl sometime 🙂 Are you still in Italy? x

  1. LondonKiwiEmma
    October 5, 2013 / 9:21 am

    Sounds lucious!

    • November 20, 2014 / 10:43 pm

      Me too! Have you mastered a home recipe?x

  2. November 30, 2015 / 9:35 pm

    I remember a lot of Rommegrot but never made with sour cream. Always sweet cream-most everyone ate it at Christmas time in the small northwestern town in which I grew up. The restaurant in town even had lefse as a choice to go along with afternoon coffee.

    • December 7, 2015 / 10:36 am

      Sounds lovely Sharon! I have never tried making it with sweet cream. Do you have a recipe? x

  3. E.G.
    January 2, 2019 / 12:49 am

    Am curious about trying it as well as a tweaked version w/ a gluten free flour such as chestnut or buckwheat – what do you think Lisa ?

    • February 24, 2019 / 9:48 pm

      Hi Edward! I have never tried it myself but give it a go! Will be interesting to see what it’s like. Just maybe cook it for a while and stir it while so it’s nice and smooth :_

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