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PortugueseAuthentic Cuisine

Bolo de Arroz

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Bolo de Arroz

Bolo de Arroz, a staple in Portuguese pastelarias, brings the charm of a simple yet beloved treat into the home kitchen. Traditionally enjoyed as a morning or afternoon indulgence, its roots trace back to the bustling bakeries lining the streets of Lisbon and beyond. This recipe captures the essence of that experience, with a nod to the way Portuguese family cooks approach their craft — with an abundance of good olive oil and an unmeasured pinch of salt.

Bolo de Arroz offers a tender crumb with a hint of lemon, a golden crust, and a sugar-dusted top, creating a delightful balance of flavors and textures that pairs perfectly with a strong espresso.

Ingredients

  • 200 grice flour
  • 200 gall-purpose flour
  • 250 gsugar
  • 4eggs
  • 200 gbutter — softened
  • 150 mlwhole milk
  • 1 tbspbaking powder
  • 1lemon — zested
  • 3 tbspsugar — for the tops

Method

  1. Begin by preheating your oven to 180°C (350°F). Take 200 g of butter out of the fridge and allow it to come to room temperature. This ensures that the butter will cream smoothly with the sugar, which is crucial for a light and airy cake texture. Crack 4 eggs into a bowl and let them sit out with the butter to reach room temperature as well, ensuring they incorporate evenly into the batter.
  2. In a large mixing bowl, cream together the softened butter and 250 g of sugar using a hand mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step is essential for incorporating air into the batter, which will help the cake rise.
  3. Grate the zest of 1 lemon directly into the butter and sugar mixture, then add the eggs one at a time, beating well after each addition. The lemon zest adds a subtle citrus aroma that complements the sweetness of the cake. Ensure each egg is fully incorporated before adding the next to maintain a smooth mixture.
  4. In a separate bowl, sift together 200 g of rice flour, 200 g of all-purpose flour, and 1 tbsp of baking powder. Sifting helps to aerate the flours and evenly distribute the baking powder, which is key for a uniform rise. Gradually add the dry ingredients to the wet mixture, alternating with 150 ml of whole milk. Mix gently until just combined to avoid overworking the batter.
  5. Line a muffin tin with paper liners or grease it well with butter. Spoon the batter into the prepared tin, filling each cup about two-thirds full. Sprinkle the tops with 3 tbsp of sugar to create a sweet, crunchy crust as the cakes bake.
  6. Place the muffin tin in the preheated oven and bake for about 20 to 25 minutes. The Bolo de Arroz is ready when the tops are golden brown and a toothpick inserted into the center comes out clean. The cakes should have a slight dome and a firm, yet tender texture.
  7. Remove the cakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy. Serve the Bolo de Arroz at room temperature, allowing the flavors to meld and the texture to be at its best.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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