3 Cake Recipes Rice: Traditional, Milk-Free and Buttery

Bring the flavors of childhood to the table with these 3 recipes of rice cake that we selected for you. A traditional choice, one without milk and, finally, a buttery.

3 Cake Recipes Rice Traditional, Milk-Free and Buttery

When talking about cakes, there are recipes that immediately recall the childhood. One of them is rice cake, a pastry that although simple is very tasty and you can enjoy any coffee or pastry of Portugal.

But if you want to make these cakes at home and to test out different quantities of ingredients, as well as formats in ways that you have available, take a look at this 3 suggestions that we selected for you. In each option, the texture can vary a little bit, and it may be more or less soft and with the taste of more or less buttery. Find out your favorite.



This recipe yields about 12 buns, and was taken from the book The Ideal Kitchen (1933) – a version more traditional.

– Ingredients –

  • 300 g of sugar
  • 300 g flour
  • 150 g of rice flour
  • 150 g of butter
  • 25 g yeast
  • 6 eggs
  • 250 ml of milk
  • Grated rind of 1 lemon

– Mode of preparation –

  1. In a bowl beat the sugar with the butter and the grated lemon rind until it becomes a homogeneous mixture.
  2. After you add the eggs and the milk. Again beat until the dough is creamy.
  3. Add the yeast and the flour. Stir well.
  4. Form the rice cakes. Use hoops of metal with approximately 6 cm diameter and 5 cm height. To line the rims of metal with strips of parchment paper.
  5. If you don’t have the hoops of metal, you can use forms for muffins.
  6. On a baking tray lined with parchment paper lay the dough inside each metal rim lined.
  7. Bake in the oven pre-heated to 180 degrees.
  8. When they start to grow, remove and sprinkle with a little sugar. Place back in the oven to create the crust of sugar on top.
  9. Serve out of hoops of metal, but with the parchment paper.


This is a simple recipe that yields about 8 units, depending on the size of the molds you choose.

– Ingredients –

  • 125 g sugar + the need for dusting
  • 70g butter net
  • 3 eggs
  • 150 g of rice flour
  • 50 g of flour
  • 1 teaspoon of baking powder

– Mode of preparation –

  1. Turn on the oven and set it to 180 °C.
  2. Cut 8 strips of parchment paper, waxed 30 x 5 cm. Fold the strips in half, wrap and attach the ends to obtain a cylinder with 5 cm height.
  3. Beat the sugar with the butter until you obtain a smooth cream and off-white. Add the eggs, one at a time beating always.
  4. Stir in the rice flour, the flour and the yeast and stir very well.
  5. Line a baking tray with parchment paper waxed, on top put the rolls of paper.
  6. Distribute the dough through the interior of the cylinder of paper with the help of a spoon and bring to bake in the oven for about 30 minutes.
  7. About 10 minutes before end of cooking sprinkle the cakes with sugar.


If you prefer the version of rice cake more buttery, this option is for you. In place of the zest of lemon you can use a few drops of vanilla. Makes 8 to 12 scones.

– Ingredients –

  • 180 g of sugar
  • 3 eggs
  • 100 g of rice flour
  • 150 g of wheat flour (type 55, without yeast)
  • 100 ml of milk
  • 150 g of butter
  • 1 teaspoon of yeast

– Mode of preparation –

  1. Beat the softened butter with the sugar until you get a cream cute.
  2. Add the eggs and whisk to incorporate well. Add the flours and yeast and stir.
  3. Finally add the milk and stir until you get a uniform mass. Place in molds or hoops lined with strips of parchment paper on a baking tray also lined with parchment paper, and sprinkle each cookie with a little sugar.
  4. Fill the molds up to 3/4 capacity or height of the tracing paper. Bake in the oven pre-heated to 180 °C, for about 15 minutes.