Norwegian Sour Cream Porridge (Rømmegrøt)
Recipe type: Porridge
Cuisine: Nordic
A hearty and comforting Norwegian Sour Cream Porridge.
  • 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.
Recipe by Lisa Eats World at