How to make Bolo de Arroz

Why cooks start here

Bolo de Arroz is cooked the way every Portuguese pastelaria cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

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.