Rice Tortillas Recipe

If you’re searching for a wonderfully tasty, easy, and versatile gluten-free wrap, look no further than these Rice Tortillas! With just a few pantry staples, you can whip up soft, chewy, perfectly pliable tortillas that are ideal for stuffing, rolling, and dipping. Whether you’re avoiding wheat, following a vegan diet, or simply looking for a fun new spin on wraps, these Rice Tortillas fit the bill beautifully. Prepare to fall in love with a gluten-free staple you’ll want to make on repeat!

Ingredients You’ll Need

Let’s talk ingredients! Making Rice Tortillas truly couldn’t be simpler, and each item plays a key role in creating that delightfully tender, flexible texture. Here’s what you’ll need, along with tips to make your tortillas the very best they can be:

• Sushi Rice (or any short grain rice): Short grain rice brings essential stickiness—perfect for holding your tortillas together without any gluten.
• Water: Use fresh, filtered water if possible, as a clean base allows the rice’s natural flavor to shine.
• Salt: Just the right touch of salt brightens up the mild rice and brings all the flavors into harmony.
• Oil: A small amount of neutral oil keeps the rice from sticking—don’t skip this for the smoothest, easiest handling.
• Rice Flour (optional): If your rice mixture turns out a bit wet or sticky, a spoonful of rice flour will help bind everything together for easier shaping.

How to Make Rice Tortillas

Step 1: Cook the Rice

Start by rinsing your short grain rice thoroughly under cold water until the water runs almost clear. This simple step washes away excess starch, helping your Rice Tortillas turn out soft rather than gummy. Combine the rinsed rice, fresh water, and salt in a saucepan and bring to a boil. As soon as it bubbles, turn the heat down to a gentle simmer and let it cook uncovered for about 15 to 16 minutes. The rice should be tender and just cooked through, not soupy.

Step 2: Steam and Cool the Rice

Once the timer beeps, take the pot off the heat, pop on the lid, and let the rice sit undisturbed for 10 to 15 minutes. This resting stage is magic—the rice absorbs any lingering moisture, becoming soft and fluffy. Once done, remove the lid and allow the rice to cool completely before moving on.

Step 3: Mash the Rice

Transfer your cooled rice to a mixing bowl. Use a potato masher for 1 to 2 minutes to really break down those grains. Aim for a cohesive, sticky dough that clumps together easily. If you’d rather let a machine do the work, a food processor works perfectly! Should the mix feel too wet, sprinkle in a little rice flour until the texture improves—it should be workable but not dry.

Step 4: Shape the Rice “Dough”

Lightly oil your hands to prevent sticking, and gather the mashed rice into a smooth disk. Place it on an oiled plate or board, then divide it evenly into 8 pieces (about 60–65 grams each). Roll each section into a ball—these will become your Rice Tortillas. Keep your little dough balls tucked under a damp kitchen towel so they stay moist while you work.

Step 5: Flatten the Tortillas

To shape each Rice Tortilla, you’ll need two sheets of lightly oiled wax paper or parchment (about 9×12 inches). Set a rice ball in the center of one sheet, place the other on top, and press it flat with a cutting board or skillet. You’re aiming for even, wide rounds about the size of a traditional tortilla. Peel off the top sheet and you’re ready to cook!

Step 6: Cook the Rice Tortillas

Heat a medium skillet over medium-high and, when hot, gently transfer a flattened rice tortilla into the pan, peeling away the wax paper. Cook for 1–2 minutes, then flip to toast the other side for another minute. You’ll see a few golden spots appear and inhale that nutty rice aroma—the telltale sign they’re ready. Transfer each cooked Rice Tortilla to a plate under a clean towel to keep warm and soft until you’ve cooked them all.

How to Serve Rice Tortillas

Garnishes

For an extra pop, sprinkle fresh herbs like chopped cilantro or green onion directly on your warm Rice Tortillas. A brush of olive oil or a dusting of toasted sesame seeds lends even more personality. For spice lovers, try a pinch of chili flakes or sumac—just a little goes a long way!

Side Dishes

Rice Tortillas are incredibly versatile at the table. Pair them with dips such as hummus, smoky roasted vegetables, hearty curries, or zesty guacamole. They’re also marvelous alongside bean stews or a bright, crunchy slaw, making them a perfect companion for a variety of global cuisines.

Creative Ways to Present

Think beyond wraps! Try cutting Rice Tortillas into wedges for homemade chips, stack them taco-style and fill with colorful veggies, or fold into mini quesadillas with your favorite fillings. For breakfast, layer with mashed avocado and a sprinkle of dukkah. There’s no wrong way—have fun experimenting!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Rice Tortillas (lucky you!), stack them together and wrap snugly in plastic or beeswax wrap. Store in an airtight container in the fridge, where they’ll stay soft and fresh for up to three days. Be sure to keep them covered so they don’t dry out.

Freezing

To freeze, separate each Rice Tortilla with a sheet of parchment or wax paper, then stack and seal inside a freezer bag. Stored this way, they’ll keep beautifully for up to two months. When you’re ready, just grab as many as you need—no defrosting necessary!

Reheating

Reheating Rice Tortillas is a breeze. Warm them in a dry skillet over medium heat for about 30 seconds per side, or give them a quick blast in the microwave covered with a damp paper towel. This restores their signature softness and brings out that irresistible fresh flavor.

FAQs

Can I use long grain rice or brown rice instead?

Short grain rice such as sushi rice is ideal because it gives your Rice Tortillas great elasticity and helps them hold together. Long grain or brown rice tends to be too dry and crumbly, but if you experiment, you may need to add more rice flour or mash more thoroughly to improve the texture.

Are Rice Tortillas truly gluten-free?

Absolutely! Rice Tortillas made with pure rice (and optional rice flour) contain no wheat, making them naturally gluten-free, wheat-free, and suitable for anyone with gluten sensitivities.

What if my rice “dough” is too sticky?

If your mixture feels sticky, try mixing in a little extra rice flour, a tablespoon at a time, until you reach a cohesive yet pliable consistency. Just be careful not to add too much or the tortillas may become dry.

Do I need any special equipment to flatten the tortillas?

No special equipment required! Just two pieces of wax or parchment paper and something flat and heavy, like a skillet or cutting board, will do the trick. A tortilla press works too, but isn’t necessary for great results.

Can I flavor the rice dough?

Definitely! Add a pinch of garlic powder, your favorite dried herbs, or even a bit of curry powder to the rice before shaping for an extra layer of flavor. Rice Tortillas are a great blank canvas for creative seasoning.

Final Thoughts

If you’re looking for a fresh, allergy-friendly alternative to classic wraps, these Rice Tortillas are a delicious answer. I hope you have as much fun making and sharing them as I do—try them out, get creative, and discover all the ways they can bring something special to your meals!

Rice Tortillas Recipe

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Learn how to make soft, pliable, and versatile rice tortillas using cooked rice or rice flour. These gluten-free wraps are perfect for various dishes like roti and tacos, and are free of wheat, yeast, dairy, and animal products, making them suitable for vegans.

• Total Time: 40 minutes
• Yield: 8 tortillas

Ingredients

Rice Tortillas:

• 1 cup (190 g) sushi rice (or any short grain rice)
• 2 cups (480 ml) water
• ½ tsp salt
• Oil

Instructions

1. Cook the rice: Rinse the rice thoroughly, then cook in water with salt until tender. Allow to cool.
2. Shape the tortillas: Mash the cooked rice, shape into balls, flatten into tortilla shape.
3. Cook the tortillas: Cook in a skillet until slightly crisp.

Notes

• Don’t use too much water when cooking the rice.
• A small amount of rice flour can help if the mixture is too wet/sticky.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snack
• Method: Stovetop
• Cuisine: Worldwide
• Diet: Gluten Free

Nutrition

• Serving Size: 1 tortilla
• Calories: 84
• Sodium: 150 mg
• Fat: 0.2 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 2 g