Bolos de Arroz: Portuguese Rice Cakes

These sweet, dense muffin-like treats are nothing like the flavorless, cardboard-y rice cakes found in grocery stores here in the States.
By Rochelle Ramos

In the US, when you hear the words “rice” and “cake” put together, images of dry, tasteless round disks of puffed rice come to mind. Those American rice cakes make a better frisbee or hockey puck than a snack or dessert. There is nothing cake-like about them!

Luckily, the Portuguese have figured out how to put the two words together and it mean something delicious; bolos de arroz (cake of rice or rice cake).

These sweet cakes are a cross between a muffin and a cupcake. They are a little sweeter than a muffin and more plain than a cupcake as there is no frosting to be found. There is no need for it. A frosting would ruin this cake’s simple, rustic beauty and overwhelm the delicate taste.

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In a pastelaria, along side your espresso, you’re more like to find a fluffier softer bolo de arroz as they are usually made with more wheat flour and less rice flour or with no rice flour at all. They are often slightly sticky with a stronger buttery and sweet flavor. Almost greasy, but still good.

At home, from your own oven, a Portuguese rice cake will be more dense with a texture close to cornbread, but is more subtle in taste with the use of rice flour that is brightened with a bit of lemon zest. They will be crisp and lightly browned with a sprinkle of sugar on top that glistens in the light. The buttery flavor? It’s still there, but toned down without the greasy film.

These more traditional bolos de arroz are perfect with a large cup of coffee and milk (meia de leite). Good warm as a mid-morning breakfast, or a comforting late afternoon snack. It doesn’t really matter when, just know they are good and worth the try as they aren’t your American rice cake. These are Portuguese bolos de arroz, and they do the name “rice cake” justice.