Rømmegrøt – Norwegian Sour Cream Porridge

Name: Rømmegrøt – Norwegian Sour Cream Porridge
Yield: 4 servings
Cuisine: Norway
Ingredients: 2 cups Full fat sour cream; 3/4 cup Flour; 2 cups Milk; 1 tsp Salt; Sprinkling Sugar; Sprinkling Cinnamon; To taste Butter

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Full fat sour cream2 cups
Flour¾ cup
Milk2 cups
Salt1 tsp
Sugar
Cinnamon
Butter

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.
2
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. (Don't worry if you can't get any fat – in that case you can add butter later.)
3
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.

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