Rommegrot (Norwegian Cream Pudding)

Norwegian rømmegrøt recipe. A subtly sweet, creamy homemade pudding that is easy and cheap to make. Click through for instructions!

Hei og velkommen! (That’s “Hello and welcome!” in Norwegian).

Over the past couple of years, I have been posting Norwegian recipes that are near and dear to my heart. These are recipes that have been enjoyed by my family over the years.

Despite being 100 percent Norwegian, I have never actually been to Norway. It’s on my bucket list, let me assure you.

So why am I sharing Norwegian recipes when I have never been there?

The recipes that I am sharing with you are recipes that people from my very-Norwegian hometown in Minnesota (and home church in South Dakota) have been making for generations.

These recipes were brought over by families when they came to the New World in the 1880s. These are salt-of-the-earth recipes,  if you will. Not fancy or frilly, but frugal and simple. I hope you can appreciate the beauty in that.

Sadly but understandably, I have noticed dwindling interest in old Norwegian cooking. When I was a little girl, the older ladies in town would make all sorts of dishes:

  • Sweet soup (sot suppe)
  • Liver sausage
  • Head cheese
  • Lefse
  • Lutefisk
  • Cooked rice

These recipes still appear from time to time at church potlucks and Sunday suppers, but not like they used to.

So I’ve decided to do my little part in preserving this food heritage. The first recipe I am sharing with you is rømmegrøt.

Norwegian rommegrot recipe (sweet, creamy homemade pudding). Easy and cheap to make!

What Is Rømmegrøt?

Rommegrot is a traditional Norwegian pudding/porridge made with lots of rich dairy (whole milk and cream) and thickened with flour. It’s slightly sweet and served with melted butter, cinnamon, and nutmeg on top.

I love rommegrot. It satisfies my dessert craving and because it is so rich, it doesn’t take much to fill me up. If you make this dish yourself, don’t skimp on the toppings. That’s where the real indulgence is.

Plan ahead: Consider making this dessert for Syttende Mai (17th of May), which is Norwegian Constitution Day.

These are my dear, rommegrot-loving grandparents, pictured at my Grandpa’s 54th birthday in 1963.

Other Cheap, Traditional Norwegian Recipes

Don’t forget to follow along on Instagram for extra recipes and money-saving tips! Thanks for stopping by.

Norwegian Rommegrot Recipe
Yield: 8 servings

Norwegian Rommegrot Recipe

This Norwegian cream pudding is cheap to make and feeds a crowd. Serve warm or chilled with melted butter on top. Once you start cooking the mixture, butter starts to seep out. Remove this from the mixture and save for a topping.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 40 minutes
Total Time 1 hour 5 minutes


  • 1 pint heavy whipping cream
  • 1 cup flour, divided
  • 3 cups whole milk, heated
  • 1/2 cup sugar
  • Pinch of salt
  • Cinnamon, nutmeg, sugar and melted butter, for serving


  1. Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
  2. Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
  3. Serve warm or chilled, topped with cinnamon, sugar, and melted butter.

28 Responses to “Rommegrot (Norwegian Cream Pudding)”

  1. 1

    violet — April 6, 2015 @ 3:28 am

    This is just SOOOOO good. Try it–you won’t be disappointed AND it’s easy and cheap!

  2. 2

    Sonya — April 7, 2015 @ 12:37 am

    Thank you for sharing. . .a very fond memory (the photo, as well!), and, yes, this is good!

  3. 3

    Margrethe — August 11, 2016 @ 9:51 pm

    This porridge is good, but it is not Rommegrot, (Rømmegrøt), which is based ont sourcream
    The receipt above is the traditional everyday porridge that is being preferred by most Norwegians and called many different names depending on where you are from, some names being melkegrøt, fløyelsgrøt….

    The real Rommegrot, (Rømmegrøt) is made of 1 ⅔ cups 35 percent fat sour cream, 1 ¼ Cups flour,
    5 Cups full fat milk,
    ¾ Tsp salt . Simmer sour cream, covered, about 15 minutes.
    Sift over ⅓ of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.
    Sift over the remaining flour and bring to a boil. Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with the fat, sugar and cinnamon.
    Some people prefers to use butter on top of the porridge instead of the sourcream fat. It is delicious. Leftovers can be mixed with 2 eggs, baking powder and a little bit more flour and you will have the best waffles in the world!!!

  4. 4

    Sharyl Nestsor — September 8, 2016 @ 8:22 pm

    Real SOUR cream, not sweet cream.

  5. 5

    ESTER ASARO — September 8, 2016 @ 11:37 pm

    My mom made this too, but she used rice, milk, butter, sugar, and the same toppings..I guess it all depends where your family hails from…..mine and me..from Stavanger and Kvinestal.

  6. 6

    Bjorn Barstad — September 9, 2016 @ 5:05 pm

    Marrethe is right. We Call it fløtegrøt or fløyelsrøt. . Rmme is almost like yogurt nd from it e make Our butter

  7. 7

    Bjorn Barstad — September 9, 2016 @ 5:12 pm

    also are very fond of meatcakes.Meaballs are mors sweedish. and different kind of lapskaus 😉

  8. 8

    Betty Capps — September 11, 2016 @ 4:38 am

    My dad was full-blooded Norwegian/American. Mom was not. She would make this very recipe but she would ladle it onto our dinner plates and place a pat of butter in the middle of it. Then we would sprinkle sugar and cinnamon over it to our taste. NOW here is what is silly: She called it MUSH. Thank you for this recipe. I watched mom make it but I didn’t know about the cream and sugar or how much of anything. I LOVED IT and it was sometimes our evening meal. We didn’t care, it was delicious.

    • Haley replied: — September 11th, 2016 @ 6:38 pm

      How funny, that your mom called it mush! It’s one of my faves too.

  9. 9

    Britt Wangen — September 11, 2016 @ 3:52 pm

    This is fløyelsgrøt or fløtegrøt. Please stopp calling it Rømmegrøt! (alwas made with fat, Norwegian sour cream) Made with rice it’s called Risengrynsgrøt . Rømme means Sour cream in Norwegian .

  10. 10

    Ruth — November 20, 2016 @ 6:03 pm

    This is how my mom made it. We are from Gol and Hollingdal

  11. 11

    Geir Vikse. — December 15, 2016 @ 12:16 am

    Hi Haley!      
    I’m Norwegian but I’ve lived in Canada since 1963 so the idea of having a little roemme groet is very appealing. Though I seam to recall that there was more heavy cream than whole milk. Nevertheless I’m happy to have found your recipe. Do you have the recipe for lapper (Norwegian potatoe pancakes), if so maybe you can post it.

    • Haley replied: — December 19th, 2016 @ 3:55 pm

      Hi Geir,
      Thanks for your comment. I suppose both would work, and historically it would have been made with whatever the cook had on hand. I’m sure the heavy cream one would be even more delicious..!
      I have not made lapper before, but I am very curious! I am going to give it a try. Thanks for the tip.

  12. 12

    Rosemary — January 10, 2017 @ 7:40 pm

    I am thrilled to have this recipe.   We had this on our trip round Norway in 1961 and I have wanted the recipe ever since as I fell in live with it.    Many thanks.

    • Haley replied: — January 22nd, 2017 @ 4:04 am

      Wonderful, Rosemary! I hope you enjoy it 🙂

  13. 13

    Chef Dave — March 31, 2017 @ 11:03 pm

    I’ve made this many times from memory. I first was exposed to it in college while working in the campus food service as a cooks assistant. I went to a Lutheran private college. We made it for a Christmas alumni dinner (so I’ve made it many times since for family assuming it was a Christmas dish) It’s even more interesting to find that the version I’ve made isn’t true Rommegrot. I’ll have to try the sour cream next time! One thing I’ve always done differently since taking my first sauces clad in chef training is to make this with a roux as it is essentially just a thick bechemel. I don’t think it changes the flavor at all, and it makes it much easier… No lumps like stirring in dry flour.

  14. 14

    Andrew — June 5, 2017 @ 4:50 pm

    By itself, it seems a bit bland.

    But put sugar/cinnamon with it, and it is awesome! It would probably make a really nice base for mac n cheese also.

    Does anyone ever put honey with it also? Or would that not be keeping with the spirit of this nice food/dessert?

    • Haley replied: — June 25th, 2017 @ 3:04 pm

      I’ve never tried adding honey. That may change the consistency but it’s worth a try 🙂

  15. 15

    Liz Mourning — June 29, 2017 @ 2:25 pm

    Thank you for posting these recipes. My ancestors also migrated from Norway in the mid 1880’s. I am excited to try the pudding. Lefse, rosettes, almond kringler and Yule Kaka {not sure of the spelling) were always made at Christmas time. I visited Norway for a family reunion in 1999. The country is beautiful.

  16. 16

    John — August 18, 2017 @ 8:03 pm

    This is a recipe of what in Norwegian is called “Melgrøt” “Rømmegrøt” is made of “rømme” which is sour cream. And there is nothing in your recipe that says sour cream. Btw I am Norwegian born and bread. In my dialect we call it “rømmgraut”. The other thing from your article is that “grøt” is porridge not pudding. Pudding in Norwegian is pudding and is totally different from grøt / graut.

  17. 17

    Lynne — November 7, 2017 @ 4:48 am

    My grandmother made this for me in the 40ies and 50ties when I was a girl. I don’t recall that she used flour but don’t recall that she didn’t either. She had a heavy iron pan and used the heaviest cream that she could find and cooked it on low until the butter fat started to separate. She would skim off the butterfat, and when the cream was thick, she would dish it up, adding a couple of teaspoons of the butter fat, sugar and cinnamon.

  18. 18

    Greta — November 14, 2017 @ 2:22 am

    Mmmmmm…… always a treat at our house, around Christmas! For all those saying it’s named wrong, it was “Rømmegrøt” to my Norwegian great-grandmother, who came to MN straight from Norway as a grown adult. Maybe the name has changed over the years but, to us MN Norwegian-Americans, it will forever be Rømmegrøt! ; )

  19. 19

    pam hawn — November 27, 2017 @ 9:55 pm

    I live on the far eastern side of Minnesota right in the middle of Norwegian country. My grandmother used a recipe like Lynn’s did. There was NO milk used. That is why it is so rich! the Kind with milk was a “fake” recipe used when the Norwegians moved to the cities and could no longer get cheap cream. The cream is sweet enough. I don’t think she thickened it with flour, and If she used sugar She did not use very much. It was served with cinnamon and sugar and of course the butter drained off of the cream as it cooked.

  20. 20

    pam hawn — November 27, 2017 @ 9:55 pm

    I live on the far eastern side of Minnesota right in the middle of Norwegian country. My grandmother used a recipe like Lynn’s did. There was NO milk used. That is why it is so rich! the Kind with milk was a “fake” recipe used when the Norwegians moved to the cities and could no longer get cheap cream. The cream is sweet enough. I don’t think she thickened it with flour, and If she used sugar She did not use very much. It was served with cinnamon and sugar and of course the butter drained off of the cream as it cooked.

  21. 21

    Susan M Brewer — August 3, 2018 @ 9:02 pm

    My Norwegian mother described this as heavy cream cooked into a porridge and said it was a tasty and filling winter breakfast. I’m a California girl and have tasted it just once, at a festival in a western MN town, and couldn’t believe how rich it was — even before adding butter!

    • Haley replied: — September 6th, 2018 @ 3:25 pm

      Those Norwegians & Norwegian-Americans are famous for their rich foods!

  22. 22

    Karin — September 7, 2018 @ 9:15 pm

    It is interesting to read all the comments!  Norwegians and Norwegian-Americans can be very opinionated. My mom was a Norwegian chef who came from a poor mountain family. So, perhaps to clarify a bit – originally they used whatever they had available!  Typically this was heavy cream and perhaps some rømme – which by the way is definitely NOT like our sour cream at all!  Yes, flour was definitely used to thicken the porridge and IT does draw out the butter.  I suppose if there were many mouths to feed, some whole milk would be used to make enough. NO sugar added to the porridge – it is supposed to be a bit sour – save the sugar for the top!  Now, serve with flatbread and spekemat and you have a full meal.  I’m going to make some rømmegrøt this weekend!

  23. 23

    Lynnette — December 8, 2018 @ 10:17 pm

    I’m so glad to finally find this recipe. I grew up with what we called grout. My mom’s Grandparents were from Norway. I regret never learning from my mom how to make this. Thank you for sharing a memory.

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