Bolo de Arroz
A traditional Portuguese rice muffin with a tender, moist crumb and a hint of lemon. These simple cakes are lightly sweet with a distinct texture from the rice flour, making them a perfect companion for coffee or tea.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 12
- Difficulty
- Easy
- Per serving
- 240 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 1 cuprice flour
- 1 cupall-purpose flour
- 1 cupgranulated sugar
- 113 gunsalted butter, softened to room temperature
- 2 pcsegg, large
- 0.5 cupmilk
- 1 pcslemon, zested
- 2 tspbaking powder
- 0.25 tspsalt
topping
- 2 tbspgranulated sugar
Equipment
paper liners · muffin tin · spatula · wire rack · mixing bowl · electric mixer · whisk · oven
The method
Step by step
- 1
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
About 2 min
- 2
In a medium bowl, whisk together the rice flour, all-purpose flour, baking powder, and salt.
About 2 min
Cook’s note: Whisking the dry ingredients together ensures the baking powder is evenly distributed for a consistent rise.
- 3
In a separate large bowl, use an electric mixer to cream the softened butter and the batter sugar until the mixture is light and fluffy.
About 3 min
Cook’s note: This step incorporates air into the batter, which helps create a lighter texture.
- 4
Add the eggs one at a time, beating well after each addition until fully incorporated.
About 2 min
- 5
Mix in the lemon zest.
About 1 min
- 6
Alternately add the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients.
About 3 min
Cook’s note: Mix on low speed until just combined; overmixing can result in tough muffins.
- 7
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
About 2 min
Cook’s note: An ice cream scoop can help portion the batter evenly.
- 8
Sprinkle the topping sugar evenly over the top of each muffin.
Cook’s note: This creates a slightly crunchy, sweet crust.
- 9
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
About 25 min
- 10
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
About 5 min
Cook’s note: Cooling on a wire rack prevents the bottoms from becoming soggy.
Per serving
Nutrition
- Calories
- 239.9kcal
- Protein
- 3.3g
- Carbs
- 37.2g
- Fat
- 8.9g
- Fibre
- 0.6g
- Sugar
- 19.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for longer.
Warm for 10-15 seconds in the microwave or enjoy at room temperature.
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