Rømmegrøt – Norwegian Sour Cream Porridge

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.
2. 2Turn 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, giving it a stir occasionally, until fat starts to release.
3. 3Use a spoon to gather as much of the fat as you can in a small mixing bowl, saving for later. (Don't worry if you can't get any fat – in that case you can add butter later.).
4. 4WhiskWhisk 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.
5. 5ServeServe 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.