Portuguese Rice Cake

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Bolo de Arroz is a classic Portuguese sweet bread-cake made by blending cooked rice into a tender, buttery batter scented with lemon zest. The result is a moist, fine-crumbed loaf with a delicate crust that pairs beautifully with a strong espresso or a glass of port.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 35 gCarbs
• 0.5 gFiber
• 21 gSugar
• 5 gProtein
• 95 mgSodium
• 85 mgPotassium
• 60 mgCalcium
• 1.2 mgIron
• 1 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the rice base

• 1 1/2 cups cooked short-grain rice, cooled (about 280 g)
• 3/4 cup whole milk
• 1 tablespoon unsalted butter

For the batter

• 5 large eggs, separated
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• finely grated zest of 1 large lemon
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

For finishing

• powdered sugar, for dusting
• thin strips of lemon zest, to garnish

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan, line the long sides with parchment, and dust lightly with flour.
2. In a blender or food processor, combine the cooked rice, milk, and 1 tablespoon butter; blend until completely smooth, scraping down once. Set aside.
3. In a large bowl, whisk the egg yolks with the sugar for about 2 minutes until pale and slightly thickened. Whisk in the melted butter, lemon zest, and vanilla.
4. Sift the flour, baking powder, and salt over the yolk mixture, add the rice puree, and fold together gently until just combined and free of lumps.
5. In a clean bowl, beat the egg whites with a pinch of salt to stiff, glossy peaks. Fold the whites into the batter in three additions, keeping the mixture airy.
6. Pour the batter into the prepared pan, smooth the top, and bake on the middle rack for 40 to 45 minutes, until deeply golden and a toothpick inserted in the center comes out clean.
7. Cool the cake in the pan for 10 minutes, then lift it out by the parchment and transfer to a wire rack to cool completely, about 1 hour.
8. Once cool, dust generously with powdered sugar and garnish with thin strips of lemon zest before slicing.
9. Serve at room temperature with coffee, tea, or a small glass of sweet port.

Cook’s Notes

• Use short-grain rice such as arborio or Portuguese carolino for the creamiest texture; long-grain rice can leave the crumb slightly gritty.
• Make sure the rice is completely cool before blending, or the batter can turn gummy and heavy.
• Whip the egg whites to true stiff peaks; under-whipped whites will deflate the batter and the cake will be dense.
• The cake keeps well wrapped at room temperature for up to 2 days; revive slices with a quick 10-second microwave warm-up.
• For a more pronounced citrus note, add 1 tablespoon of fresh lemon juice along with the zest.

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