Romme Grod or Rommegrot (Or a Rice Pudding)
This is a creamy Norwegian pudding – a mush similar to rice pudding.
Romme Grod or Rommegrot (Or a Rice Pudding)
Makes: 8 cups
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Ingredients
- 1 quart heavy whipping cream
- 1 quart milk
- 1 cup all-purpose flour (more or less to thicken)
- ¾ tsp salt
- 1 Tbsp white sugar
- 2 Tbsp butter (melted – for drizzling)
- 1 dash cinnamon (for sprinkling)
Optional Rice Pudding Version:
- ½ cup rice (or 1 cup cooked & omit rest of ingredients)
- 1 cup milk (or water, but milk is best)
- 1 stick cinnamon
Instructions:
- In one pan, heat the milk.
- In another heavy-bottomed pan, gently boil 1 quart of cream for about 6 minutes.
- While whisking, sprinkle the flour into the cream and stir until thick.
- Whisking constantly, gradually pour the heated milk into the cream mixture.
- Add salt and sugar and let boil a few more minutes.
- Pour into a serving bowl, drizzle the melted butter over the top, sprinkle with cinnamon and white sugar and serve.
Optional Rice Pudding Version:
- Combine the rice, milk, and the stick of cinnamon in a pan and cook on low until cooked. (If using cooked rice, reheat before adding.)
- While the rice is cooking, make the pudding.
- When the rice and the pudding is cooked, combine and serve.
Notes:
Simpler Version: I haven’t tried it, but I think you could whisk together the milk, cream, and flour all in the same pan while everything is still cold. Then heat and let simmer until thickened. Then stir in the salt and sugar.
Rice Pudding Version: You can make this more of a rice pudding by adding about 1 cup of cooked rice to the Rommegrot before serving. (Reheat the rice before adding the pudding if using pre-cooked rice.) *The rice is best if it is boiled in milk instead of water and 1 stick of cinnamon is added while it is cooking.*
Make Ahead: This is best warm, but you could make it ahead of time and reheat it before serving.
Diet: Gluten Free, Egg Free
This is really good.