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Norwegian Cinnamon Butter Porridge Recipe

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Rømmegrøt is a traditional Norwegian porridge made with whole milk, all-purpose flour, and topped with a generous amount of cinnamon butter. This creamy, comforting dish offers a subtly sweet and buttery flavor, perfect for a cozy breakfast or dessert. The porridge is cooked slowly on the stovetop until thick and smooth, then served warm with melted salted butter and cinnamon sugar for an indulgent finish.

Ingredients

Milk and Flours

  • 1 quart whole milk
  • 3/4 cup all-purpose flour

Sweeteners and Seasonings

  • 1/4 cup granulated sugar
  • 1/8 teaspoon Morton kosher salt

Butter and Toppings

  • 1/2 cup salted butter, plus more for serving
  • Cinnamon sugar (for sprinkling)

Instructions

  1. Heat the Milk: Place a large heavy-bottomed saucepan over medium heat and pour in the whole milk. Use a kitchen thermometer to monitor the temperature carefully, stirring almost continuously and scraping the bottom with a wooden spoon to prevent the milk from burning. Heat the milk until it reaches 195°F (90°C).
  2. Prepare Dry Mixture: While the milk is heating, whisk together the all-purpose flour, granulated sugar, and kosher salt in a small bowl until thoroughly combined. Set this mixture aside.
  3. Melt Butter: Gently melt the 1/2 cup salted butter in a small saucepan over medium heat. Once melted, remove from heat and keep it warm for later use.
  4. Combine Flour Mixture: Stir the flour, sugar, and salt mixture into the warm melted butter to create a thick, smooth paste. Then, gradually add this paste to the hot milk while stirring constantly to avoid lumps. Continue cooking and stirring until the mixture begins to boil.
  5. Cook the Porridge: Reduce the heat to low and cook the mixture for an additional 5 minutes. Stir frequently to prevent sticking and ensure the porridge becomes thick and creamy with a pudding-like consistency. Once thickened, remove the saucepan from the heat.
  6. Serve: Spoon the warm rømmegrøt into individual serving bowls. Immediately drizzle each serving generously with warm melted butter and sprinkle liberally with cinnamon sugar. Serve right away to enjoy the rich and tender texture at its best.

Notes

  • Use a heavy-bottomed saucepan to prevent scorching while heating the milk and cooking the porridge.
  • Keep stirring constantly, especially when mixing in the flour paste, to avoid lumps and burning.
  • The porridge is best served fresh and hot as it thickens and sets as it cools.
  • For an authentic experience, use freshly ground cinnamon sugar or prepare your own by mixing ground cinnamon with granulated sugar.
  • This dish pairs wonderfully with cured meats or fresh fruit if served as part of a larger meal.

Find it online: https://forkvista.com/norwegian-cinnamon-butter-porridge-recipe/