Rice Tortillas are the ultimate gluten-free wraps: soft, pliable, and incredibly versatile, they’re perfect for tacos, rotis, snacks, and beyond. Whether you have leftover cooked rice or rice flour in the pantry, this recipe transforms humble grains into mouthwatering, wheat-free, dairy-free, and vegan-friendly tortillas. Each bite delivers pure comfort and a subtle nuttiness, promising satisfaction for everyone at the table, regardless of dietary needs.
Ingredients You’ll Need
The beauty of Rice Tortillas lies in their simplicity—each ingredient plays a starring role in delivering great flavor, the best texture, and just the right bite. Use the highest quality rice and a light touch of salt for balanced taste, and don’t overlook the importance of oil for that signature supple finish!
- Sushi rice (1 cup / 190g): Short grain rice works best for sticking together and creating ultra-pliable tortillas. Substitute with any short grain rice if needed.
- Water (2 cups / 480ml): The right ratio ensures the rice cooks to perfect tenderness—neither too dry nor mushy.
- Salt (1/2 tsp): Just enough to enhance the rice’s flavor without overpowering—the key to deliciousness in simple recipes.
- Oil: For lightly oiling your hands, the parchment, and the pan. This is what leads to tortillas that don’t stick and get a lovely golden sheen.
- Optional rice flour: If your rice mixture feels a bit wet, a sprinkle or two helps fine-tune the dough’s consistency.
How to Make Rice Tortillas
Step 1: Rinse and Cook the Rice
Start by rinsing your rice under cold water until it runs almost clear—this helps remove excess starch, so your Rice Tortillas aren’t gummy. Combine the rinsed rice, fresh water, and salt in a saucepan, and bring everything to a gentle boil. Once boiling, reduce the heat to a simmer and let the rice cook, uncovered, for about 15 to 16 minutes until it absorbs most of the water.
Step 2: Steam and Cool
Once the rice is cooked but still moist, remove the pan from heat and cover it with a lid. Let it sit for another 10 to 15 minutes—this extra time allows the rice to steam, plump up, and absorb any last droplets of liquid. Cool completely before proceeding; making Rice Tortillas is a breeze when the rice isn’t hot to handle.
Step 3: Mash into a Dough
Transfer your cooled rice into a big mixing bowl. Now channel your inner chef and mash the rice with a potato masher for about two minutes. If you love a super smooth wrap, a food processor gets it extra fine. If the mixture seems too sticky, just sprinkle in a bit of rice flour and keep going until it comes together as a soft, slightly tacky but workable dough.
Step 4: Portion and Shape the Disks
Lightly oil your hands and roll the dough into a smooth disk. Place it onto an oiled surface, then cut it into eight (roughly equal) wedges—each piece should weigh around 60 to 65 grams. Working with one piece at a time, roll them into balls and keep them covered with a damp towel to prevent drying out.
Step 5: Press the Rice Tortillas
Take two sheets of wax or parchment paper, lightly oil both, and sandwich a rice dough ball between them. Use something flat and heavy—a skillet or wooden cutting board works wonders—to gently press down until you have a thin, even tortilla, about 6 to 7 inches wide. Carefully peel off the top paper layer and get ready to cook!
Step 6: Cook the Tortillas
Heat a skillet over medium-high heat. Pick up the tortilla with paper, then flip it onto the pan, peeling off the top layer. Let it cook for 1 to 2 minutes until it firms up and golden spots appear, then flip for another minute. Stack each finished Rice Tortilla under a towel as you go, to keep them soft and warm while you finish the batch.
How to Serve Rice Tortillas
Garnishes
Dress up your Rice Tortillas with a sprinkle of fresh herbs like cilantro or scallions for a pop of color and flavor. A dusting of chili powder, nutritional yeast, or toasted sesame seeds can add an extra layer of interest—don’t be shy about getting creative with your toppings!
Side Dishes
Rice Tortillas make the perfect companion to all sorts of dips—think creamy hummus, bright salsa, or zesty guacamole. Build a full meal by pairing them with roasted veggies, spicy beans, or a hearty soup on the side. Their mild, satisfying flavor makes them the ideal canvas for almost anything.
Creative Ways to Present
Why not stack the tortillas for a gluten-free “lasagna,” or cut them into wedges for quick chips to serve with your favorite dips? Wrap roasted veggies or crisp tofu in Rice Tortillas for a portable snack, or fold them around fresh salads for a light lunch. The possibilities really are limitless!
Make Ahead and Storage
Storing Leftovers
Once you’ve made your Rice Tortillas, store any leftovers in a resealable bag or airtight container with a layer of parchment between each to keep them from sticking. They’ll stay fresh in the refrigerator for up to three days—perfect for quick meals all week long.
Freezing
Rice Tortillas freeze beautifully! Stack them with parchment layers, then wrap securely in foil or pop into a freezer bag. They’ll keep for up to two months. When you’re ready to use, just thaw at room temperature for about an hour or microwave gently to bring them back to their soft, flexible glory.
Reheating
You’ve got options here: reheat Rice Tortillas on a warm, dry skillet for just 30 seconds per side, or zap them (covered with a damp paper towel) in the microwave for 10 to 20 seconds to restore softness. They’ll taste freshly made each time!
FAQs
Can I use leftover cooked rice for Rice Tortillas?
Yes, as long as the rice is short-grain and slightly sticky, you can turn leftovers into Rice Tortillas. Just make sure the rice isn’t too dry—add a tiny splash of water when mashing, if needed, to get a cohesive dough.
What’s the best way to keep Rice Tortillas soft for later?
Always stack warm tortillas and cover them with a clean kitchen towel as you go. If you’re storing them, use parchment between each and seal them well—the steam from stacking helps maintain flexibility, so they won’t dry out.
Can I make Rice Tortillas with rice flour instead?
Absolutely! Substitute cooked rice with a combination of rice flour and water to form a pliable dough. The flavor and texture will be slightly different, and you may need to experiment with ratios, but the process is nearly identical.
Why are my Rice Tortillas breaking or cracking?
If your tortillas are cracking, the dough may be too dry or hasn’t been mashed enough. Add a little more water, or mash/process longer for a smoother, more elastic texture that presses and cooks without splitting.
Are Rice Tortillas suitable for freezing and meal prep?
Yes, they’re a fantastic meal prep staple! Freeze a whole batch and enjoy fresh-tasting gluten-free wraps anytime—just thaw as needed, and you’re always one step away from a quick meal or snack.
Final Thoughts
Making Rice Tortillas at home is fun, simple, and honestly a little magical—rice transforms into wraps everyone can enjoy, no matter their dietary preferences. Roll up your sleeves and give it a try; I promise these tender wraps will become a fast favorite in your kitchen, sparking all kinds of delicious, creative meals!
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Rice Tortillas Recipe
Soft, flexible, and naturally gluten-free, these rice tortillas are made with cooked sushi rice or short grain rice—no wheat, yeast, or dairy needed. Quick to prepare and incredibly versatile, they’re perfect for wraps, tacos, or as a simple side. Enjoy them warm and fresh, or use them to hold your favorite fillings for a delicious, allergy-friendly meal.
- Total Time: 40 minutes
- Yield: 8 tortillas
Ingredients
Rice Base
- 1 cup (190 g) sushi rice (or any short grain rice)
- 2 cups (480 ml) water
- 1/2 tsp salt
For Shaping & Cooking
- Oil, for greasing hands, plates, and papers
- Rice flour, as needed (if rice is too sticky)
- Wax paper or parchment paper (to flatten tortillas)
Instructions
- Rinse & Cook the Rice: Rinse the rice thoroughly in cold water until the water is almost clear. Combine rice, fresh water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook uncovered for 15-16 minutes.
- Steam & Cool the Rice: Remove the pot from heat, cover with a lid, and let the rice sit for 10-15 minutes to absorb any remaining water. Remove the lid and allow the rice to cool completely before handling.
- Mash the Rice: Transfer cooled rice to a large bowl. Mash thoroughly with a potato masher for 1-2 minutes until it forms a sticky mass. Alternatively, pulse it in a food processor. If the mixture is too wet, add a small amount of rice flour.
- Shape the Dough: Lightly oil your hands, then form the rice into a round disk. Cut the portion into 8 equal pieces (approximately 60-65 grams each). Roll each piece into a ball and cover with a damp cloth to prevent drying out.
- Flatten the Tortillas: Oil the surface of two pieces of wax or parchment paper (about 23×30 cm/9×12 inches). Place a rice ball between them and press flat with a wooden board or skillet to form a tortilla shape.
- Cook the Tortillas: Preheat a nonstick skillet over medium-high heat. Carefully transfer a flattened tortilla to the skillet, peeling away the top layer of paper. Cook for 1-2 minutes until slightly golden with a few dark spots, then flip and cook for another minute. While each cooks, flatten the next ball.
- Serve & Enjoy: Stack finished tortillas beneath a kitchen towel to keep them warm. Serve immediately with your favorite toppings or fillings.
Notes
- For best results, avoid using too much water when cooking rice—excess water can make the dough overly sticky and unworkable.
- If the rice mixture is too wet, stir in a small amount of rice flour to create a workable dough.
- Use wet or oiled hands when shaping to prevent sticking.
- Tortillas are best served warm and fresh for optimal pliability.
- Leftovers can be reheated gently in a skillet or briefly in the microwave, covered with a damp towel.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Stovetop
- Cuisine: Worldwide
- Diet: Vegan
Nutrition
- Serving Size: 1 tortilla
- Calories: 84
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
