Bolos De Arroz (Gluten Free Portuguese Rice Cake Recipe)

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Bolos de arroz are popular gluten free Portuguese Azorean rice cake that can be found in every Portuguese bakery. These bolos de arroz, buttery sweet rice muffins are moist and delicious and resemble tall cupcakes.

Our bolos de arroz, gluten free Portuguese rice cake recipe is easy to prepare and made with simple ingredients like, rice flour, butter, eggs, milk, sugar and baking powder.

Bolos de arroz (Portuguese rice cakes) are recognized by it’s unique shape that makes them stand aside from other gluten free cakes, cupcakes and muffins. Golden in color with a light crispy top, these gluten free rice cakes are definitely one of our favorite flour free desserts.

Ingredients For Bolos De Arroz (Portuguese Rice Cakes)

• 2 cup rice flour (240 grams)
• 1 tablespoon lemon juice (15 grams)
• 2 teaspoon baking powder (8 grams)
• 1cup sugar (200 grams)
• 1 cup milk (240 grams)
• 1/3 cup unsalted butter (80 grams)
• 2 large eggs (100 grams)
• 1 egg yolk (20 grams)
• 1 teaspoon lemon zest (3 grams)
• 1/4 teaspoon salt (2.5 grams)
• 1 teaspoon vanilla extract (5 grams)
• 1 tablespoon sugar (15 grams) for topping

How To Make Bolos De Arroz (Portuguese Rice Cakes)

1. Preheat oven to 350F (180C) and place rack in the middle position.
2. Line deep baking rings or muffin pans with bolos de arroz liners or you can use tulip cups or cut strips of parchment paper by 3 inches in height and 8 inches in length and curl into a cylindrical shape and place into muffin pans.
3. In a medium-size bowl, add the rice flour, baking powder, salt, and whisk together.
4. In a large bowl, add the butter and sugar, and mix together (creaming method) using a hand mixer on medium-high speed until smooth about 2-3 minutes. You can also use a planetary mixer with the paddle attachment.
5. Add in the egg, egg yolk, and vanilla extract and mix until well combined.
6. Pour in the milk, lemon juice, lemon zest, and flour mixture and mix until batter is smooth and well incorporated.
7. Fill each muffin cup about halfway.
8. Sprinkle the tops with sugar and bake for 25-30 minutes. To see if cupcakes are baked, tap the top it should be slightly firm and spring back.
9. Remove from oven and cool for 20 minutes.
10. Serve and enjoy!

Here Are Some More Classic Portuguese Dessert Recipes

• Pão de Deus (Portuguese Bread Of God)
• Arroz Doce (Sweet Rice Pudding)
• Pão de Ló (Azorean Sponge Cake)
• Pastéis de Nata (Custard Egg Tarts).

Bolos De Arroz ( Portuguese Rice Cakes)

Gina

Bolos de arroz are popular gluten free Portuguese Azorean rice cakes that can be found in every Portuguese bakery. These Portuguese rice cakes are sweet and buttery with a hint of lemon and vanilla. Moist and delicious our sweet rice muffins resemble tall cupcakes with a sugary crisp top that is so good.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dessert, Gluten Free

Cuisine Azorean, Brazilain, Portuguese

Servings 10 pieces

Calories 110 kcal

Ingredients

  

• 2 cup rice flour 240 grams
• 1 tablespoon lemon juice 15 grams
• 2 teaspoon baking powder 8 grams
• 1 cup sugar 200 grams
• 1 cup milk 240 grams
• 1/3 cup unsalted butter 80 grams
• 2 large eggs 100 grams
• 1 egg yolk 20 grams
• 1 teaspoon lemon zest 3 grams
• 1/4 teaspoon salt 2.5 grams
• 1 teaspoon vanilla extract 5 grams
• 1 tablespoon sugar 15 grams for topping

Instructions

 

• Preheat oven to 350F (180C) and place rack in middle position.
• Line deep baking rings or muffin pans with bolos de arroz liners or you can use tulip cups or cut strips of parchment paper by 3 inches in height and 8 inches in length and curl into a cylindrical shape and place into muffin pans.
• In a medium size bowl, add the rice flour, baking powder, salt and whisk together.
• In a large bowl, add the butter and sugar and mix together using a hand mixer on medium high speed until smooth about 2-3 minutes. You can also use a planetary mixer with the paddle attachment.
• Add in the egg, egg yolk and vanilla extract and mix until well combined.
• Pour in the milk, lemon juice, lemon zest and flour mixture and mix until batter is smooth and well incorporated.
• Fill each muffin cup about half way.
• Sprinkle the tops with sugar and bake for 25-30 minutes. To see if cupcakes are baked, tap the top it should be slightly firm and spring back.
• Remove from oven and cool for 20 minutes.
• Serve and enjoy!

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