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