BreakfastSnackDessert

Bolo de Arroz

Name: Bolo de Arroz
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Cuisine: portuguese
Ingredients: 1 cup rice flour; 1 cup all-purpose flour; 1 cup granulated sugar; 113 g unsalted butter softened to room temperature; 2 pcs egg large; 0.5 cup milk; 1 pcs lemon zested; 2 tsp baking powder; 0.25 tsp salt; 2 tbsp granulated sugar

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

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

49%Score

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

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for longer.

Reheating

Warm for 10-15 seconds in the microwave or enjoy at room temperature.