Why You’ll Love This Recipe
I love this dish for its creamy texture and gentle sweetness. The rice cooks to a tender consistency and is enriched with cream and butter, creating a luxurious porridge that’s both satisfying and nostalgic. It’s a traditional Scandinavian treat that feels special every time I make it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 cup short‑grain rice (preferably risotto or pudding rice)
- 4 cups whole milk
- 1 cup heavy cream
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Optional toppings: extra butter, cinnamon, sugar, or a sprinkle of raisins
Directions
- In a heavy saucepan, I combine the rice and milk. I bring it to a gentle boil over medium heat, stirring occasionally to prevent sticking.
- I reduce the heat to low, cover the pot, and simmer for about 25–30 minutes, stirring every few minutes, until the rice is soft and the mixture has thickened.
- I stir in the heavy cream and salt, then continue cooking on low, uncovered, for another 5–10 minutes until it becomes creamy and luscious.
- I remove the pan from the heat and swirl in the butter, stirring until it’s fully melted and incorporated.
- I serve the porridge hot, topped with extra butter, a dusting of cinnamon and sugar, or some raisins if I want extra sweetness.
Servings and timing
This recipe makes 4 servings. Prep time is 5 minutes, cooking time is 35 minutes, and total time is about 40 minutes. Each serving contains approximately 350 kcal.
Variations
Sometimes I stir in a bit of cardamom or vanilla extract for a flavor boost. I’ve also tried using a blend of milk and evaporated milk for a slightly richer texture. Topping it with toasted nuts or a spoonful of jam gives it a modern twist.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of milk to loosen the texture, stirring until smooth and creamy.
FAQs
Can I make Rommegrot with long-grain rice?
Short-grain rice gives the creamiest texture, but I’ve used long-grain in a pinch. It won’t be quite as silky but still delicious.
Is Rommegrot sweet or savory?
Traditionally, it’s sweet with cinnamon and sugar on top, but I adjust the toppings to suit my mood.
Can I use non-dairy milk?
Yes, I’ve made it with oat and almond milk, though the texture is slightly lighter. A splash of coconut cream adds richness.
What’s the best way to prevent sticking?
I stir frequently, especially in the early and final stages of cooking, and use a heavy-bottomed saucepan.
Can I make this in advance?
Definitely. I often make it ahead and reheat gently with extra milk when ready to serve.
Conclusion
This Rommegrot is a beautiful, traditional Norwegian comfort dish that I always turn to when I want something warm and soothing. Whether for breakfast or dessert, its creamy richness and gentle sweetness make it an all-time favorite in my kitchen.
Print
Rommegrot
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Rommegrot is a traditional Norwegian porridge made with short-grain rice, milk, and cream. This comforting dish is perfect for breakfast or dessert, served warm with cinnamon and butter.
Ingredients
1 cup short-grain rice (risotto or pudding rice)
4 cups whole milk
1 cup heavy cream
1/4 teaspoon salt
2 tablespoons unsalted butter
Optional Toppings:
Butter
Cinnamon
Sugar
Raisins
Instructions
In a heavy saucepan, combine rice and milk. Bring to a gentle boil over medium heat, stirring to prevent sticking.
Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until rice is tender and mixture thickens.
Stir in the heavy cream and salt. Cook uncovered for another 5–10 minutes until creamy.
Remove from heat and swirl in the butter until melted and incorporated.
Serve hot with your favorite toppings.
Notes
Add vanilla or cardamom for extra depth.
A spoonful of jam or toasted nuts adds modern flair.
Use evaporated milk for added richness.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Norwegian