Rømmegrøt – Norwegian Sour Cream Porridge


One of my favorite Norwegian dishes is rømmegrøt, or sour cream porridge. I have so many fond memories of eating rømmegrøt in rustic log cabins while hiking in the mountains during summer trips to Norway growing up.

Rømmegrøt is a porridge made with sour cream, milk, and a bit of flour, and then topped with cinnamon and sugar. Norwegians usually serve rømmegrøt with a glass of raspberry juice on the side, as well as sometimes cured meat and Norwegian flat bread. Porridge is one of the oldest hot dishes in Norway, and Norwegians have been making sour cream porridge for centuries.

rømmegrøt Norwegian sour cream porridge

And while you might think that a cosy bowl of warm porridge is perfect winter food, rømmegrøt is actually usually eaten in the summer, especially on special occasions and holidays like Sankthans (Jonsok, or Midsummer), Olsok, and Barsok. It’s also commonly served in mountain cabins and farms open to visitors. Ans there’s nothing more satisfying after a long hike in the mountains than a warm bowl of rømmegrøt.

So of course when I moved to Norway as an adult I was very excited to introduce all of my visitors from abroad to this delightful porridge. I love how far back through Norway’s history rømmegrøt’s roots stretch, and it’s one of the most distinctly Norwegian dishes I know. Even when I would make rømmegrøt in the US I would feel transported back to the Norwegian mountains while eating it.

But it turns out not everyone finds rømmegrøt as appetizing as I do. Maybe you have to have grown up eating it to love it, or maybe rømmegrøt is just one of those dishes that people either love or hate. Consider yourself warned. I personally love the tangy flavor of sour cream porridge, but if it’s too weird for you, you could instead try the similar but milder semulegrøt (semolina porridge).

If you do love it though, the good news is that it’s quite easy to make! The only real trick here is to make sure that you’re whisking the porridge constantly after adding the milk, so it doesn’t get any lumps. And ideally you want to find a sour cream with a very high fat content. Norwegians use seterrømme to make rømmegrøt, which has 35% fat, though I did also make it with lower fat sour cream when I lived in the US because it’s hard to find high fat sour cream in the US.

mixing rømmegrøt sour cream porridge

Don’t worry too much about getting all the fat out of the porridge. I usually just spoon out as much as I want to add back to the top while serving. And if you’re making rømmegrøt with a lower fat sour cream (for example if you’re in the US), then instead of extracting the fat you can simply add some butter on top at the end instead. In fact I think butter adds a nice extra flavor to the rømmegrøt.

removing fat from rommegrot sour cream porridge

Rømmegrøt is incredibly rich, so even a small bowl will likely fill you up. This is another reason why it’s such a perfect dish to enjoy at mountain cabins – after a bowl of rømmegrøt you’ll certainly have the energy to hike back home again.

I also love that each person can add the spices to their individual bowl. I always like to add extra cinnamon to mine, while others might prefer to go heavier on the sugar or butter.

rømmegrøt Norwegian sour cream porridge

You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.

rømmegrøt Norwegian sour cream porridge

Rømmegrøt – Norwegian Sour Cream Porridge

Rømmegrøt is a porridge made with sour cream, milk, and a bit of flour, and then topped with cinnamon and sugar. Norwegians usually serve rømmegrøt with a glass of raspberry juice on the side, as well as sometimes cured meat and Norwegian flat bread.
5 from 7 votes
Print Pin Rate
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: Norwegian
Keyword: porridge
Cook Time: 15 minutes
Servings: 4
Author: Silvia


  • 2 cups full fat sour cream
  • 3/4 cup flour
  • 2 cups milk
  • 1 tsp salt


  • sugar
  • cinnamon
  • butter (optional, if using lower fat sour cream)


  • Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.
  • 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.)
  • 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.
  • Serve with sugar, cinnamon, and the fat from the porridge. If you're using lower fat sour cream you can top the rømmegrøt with some butter instead.



  • M

    August 2, 2023 at 12:24 pm

    5 stars
    Our tour guide this summer recommended this sour cream porridge recipe and it was perfect! Brought us back to our fond memories of the beautiful Norwegian fjords.

  • Mark

    September 16, 2023 at 10:29 pm

    5 stars
    Superb dessert! I could never get the fat to extract, so I just used butter at the end. I was worried that I would burn the mixture. Maybe this is because I used 2% milk. The finished product tasted quite exotic and delicious. It was nice getting that “poon-tang” flavor from the sour cream itself.

  • Marcel Lennartz

    October 15, 2023 at 10:29 am

    5 stars
    Thank you very much for this authentic recept. Maybe one little tipp for the middle european people. In this region there arent sour cream products with an equal part of fat. You can either go to russian super market, they have higher fat products, or you can melt cleared butter or butter seperate after step two and add it in the end.

  • Katie Jo

    December 4, 2023 at 3:35 am

    5 stars
    I liked what I made, but there was still a subtle taste of sourness. Not sure if I shouldn’t taste the sour cream in the end? I also couldn’t get the fat to separate, but I did use an organic sour cream that is about 60 calories/5 grams of fat per tbsps. Also, once you make this recipe, can you store it in the fridge for breakfast the next day?

    1. Silvia

      December 5, 2023 at 3:46 pm

      Yes, you should still taste a bit of sourness! You can store it in the fridge and then heat it up again the next day when you’re ready to eat it.

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