Bolos de Arroz
(BOH-loosh de ah-ROHZH)
A Pastelaria na Cozinha
True authenticity doesn't come from a modern industrial mix; it lives in the foundational 1933 ratios of Mestre Manuel Ferreira. These are the genuine, nostalgic rice cakes of a Lisbon pastelaria, possessing an unforgettable, slightly sandy crumb scented heavily with butter and lemon. You don't need specialty metal molds to reproduce the iconic paper-wrapped cylinder at home—just standard white rice flour, a muffin tin, and a simple trick with parchment paper to force the cake straight up into a sugary, crackling dome.
Before you start
Cut the parchment collars.
Cut 8 to 10 strips of standard parchment paper, each measuring 3 inches wide by 6 inches long.
Line the muffin tin.
Curl each strip into a ring and place one inside each cup of a standard 12-cup muffin tin, letting it naturally uncoil slightly to hug the walls of the tin.
Ingredients
- granulated sugar1 cup
- unsalted butter7 tbsp
- lemon1 med
- eggs3 large
- whole milk1/2 cup
- all-purpose flour1 1/4 cup
- standard white rice flour3/4 cup
- baking powder1 tbsp
- kosher salt1/4 tsp
Method
- 01
Preheat the oven to 375°F.
A slightly higher initial heat provides the necessary oven spring to drive the batter up the parchment walls.
- 02
Cream the butter, sugar, and lemon zest.
In a large bowl or stand mixer, beat the softened butter, 1 cup of sugar, and the lemon zest on medium-high speed for 3 to 4 minutes until pale, fluffy, and highly aromatic.
- 03
Incorporate the eggs.
Add the eggs one at a time, beating well after each addition until fully incorporated; do not worry if the batter looks slightly curdled.
- 04
Combine the dry ingredients.
In a separate bowl, whisk together the all-purpose flour, rice flour, baking powder, and kosher salt.
- 05
Alternate the wet and dry ingredients into the batter.
With the mixer on low speed, add one-third of the flour mixture, followed by half of the milk. Repeat, ending with the final third of the flour, and mix just until combined to avoid a tough crumb.
- 06
Fill the parchment molds.
Spoon or pipe the thick batter into the lined muffin cups, filling them about three-quarters of the way up the height of the metal tin.
- 07
Build the signature sugar crust.
Generously sprinkle a half to one teaspoon of granulated sugar directly onto the surface of the raw batter in each cup.
- 08
Bake for 20 to 22 minutes.
The cakes will rise high into the paper collars and the sugar will crackle and turn golden brown. A toothpick inserted into the center should come out clean.
- 09
Cool and serve.
Let the cakes cool in the tin for 5 minutes before transferring them to a wire rack. To eat properly, peel the paper down, saving the crusty sugar dome for the final bite.
Notes
Mind your rice flour.
Standard brands like Bob's Red Mill work perfectly, but strictly avoid sweet or glutinous rice flour, which will fundamentally alter the chemistry and yield a gummy texture.
Prep the paper collars in advance.
For a busy weeknight, pre-cut batches of these parchment strips and store them in the pantry so you can execute the recipe on a whim.
Respect the room temperature rule.
For the creaming method to properly aerate, the butter must truly be softened. If you forgot to pull it from the fridge, microwave it in 5-second bursts to soften without melting it.