Bolo de Arroz (Portuguese Rice Cake/Muffin)

  • Total time - 45 minutes
  • Prep - 15 minutes
  • Baking - 30 minutes
  • Servings: 12
  • Country: Portugal
Fluffy Portuguese rice cakes Bolo de Arroz in paper liners, topped with coarse granulated sugar.

These cakes are popular throughout Portugal and can be found in every 'pastelaria'. The rice flour gives them a specific, slightly chewy yet moist texture, different from common muffins.

Essential for an authentic Bolo de Arroz is the use of special tall paper liners, often sold already in the shape of these cakes. Just before baking, the cakes are sprinkled with coarse sugar, which forms a crunchy caramelized layer.

Ingredients

Batter

  • 120 g all-purpose wheat flour
  • 80 g rice flour
  • 200 g granulated sugar
  • 3 pieces eggs (large)
  • 100 ml milk
  • 50 g melted butter
  • 1 tsp baking powder
  • 1 tsp lemon zest (finely grated)
  • pinch salt

For Topping

  • 2 tbsp coarse granulated sugar (or Demerara)

Instructions

Step 1: Preparing Dry and Wet Ingredients

Preheat the oven to 185 °C (365 °F). Prepare 12 paper liners (ideally tall ones) and place them in a muffin tin.

In one bowl, sift and mix the all-purpose flour, rice flour, baking powder, and salt.

Step 2: Mixing the Batter

In a second, larger bowl, whisk the eggs and sugar until the mixture is lightened and fluffy (about 5 minutes).

Reduce the whisking speed and mix in the lemon zest and milk.

Gradually and gently fold the dry ingredients (flour mixture) into the wet mixture until just combined (do not overmix).

Finally, fold in the melted butter.

Step 3: Baking

Divide the batter evenly into the 12 prepared paper liners. Fill them about 3/4 full.

Liberally sprinkle each cake with coarse granulated sugar.

Bake in the preheated oven for 25-30 minutes, or until golden and a skewer inserted into the center comes out clean.

Remove from the oven and let cool on a wire rack. They are best when warm, but can be stored at room temperature.