How to make rice tortillas with cooked rice OR rice flour. These simple gluten-free wraps are soft, pliable, and versatile (roti, tacos…) + wheat-free, yeast-free, dairy-free, and vegan!
Soft and Pliable Healthy Gluten-Free Rice Tortillas
As someone who consumes a gluten-free, vegan, and sometimes keto diet, I’ve had plenty of fun experimenting with simple ingredient swaps to recreate some of my kitchen favorites. Just considering tortillas alone, I’ve already shared recipes for spinach tortillas, lentil tortillas, keto almond flour tortillas, and regular gluten-free tortillas. Now it’s the turn of these easy rice tortillas.
Rice tortilla wraps require just a few ingredients (three of which are salt, water, and oil), with no specialty ingredients (like xanthan gum or starches). Plus, unlike many rice tortillas recipes, I’ve actually made these with cooked rice. However, I’ve included the more common method of using rice flour in the FAQs, too – so you can use whichever you have on hand.
Better yet, these gluten-free tortillas are still wonderfully soft and pliable, with no risk of cracking or falling apart. They also have a neutral enough flavor to pair with sweet and savory fillings/dishes and enjoy as a versatile rice flatbread, rice roti, tacos, enchiladas, burritos, wraps, and more!
The Ingredients
- Rice: Use short-grain white rice – I used sushi rice. To make rice tortillas with rice flour, check out the FAQs below.
- Water: To cook the rice. Use filtered water if preferred.
- Salt: Sea salt/kosher salt to season the rice while it cooks.
- Oil: Any neutral cooking oil will work, as it’s only needed to help you shape the rice dough into tortillas.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Rice Tortillas from Cooked Rice
Step 1: Cook the rice
- First, rinse the rice thoroughly until the water runs almost clear. Then transfer it along with the (new) water and salt to a saucepan and bring to a boil.
- As soon as it’s boiling, reduce the heat to a simmer and allow it to cook for 15-16 minutes (without a lid).
- Then, remove it from the heat, cover the pot with a lid, and let it sit for 10-15 minutes until the rice has absorbed any remaining liquid and is tender. Then remove the lid and allow it to cool completely.
Step 2: Shape the gluten-free tortillas
- Transfer the rice to a large bowl and use a potato masher to mash it well (1-2 minutes).
Alternatively, use a food processor to break it down. If it’s a little too wet, then adding a small amount of rice flour to it can help.
- Then, oil your hands lightly and use them to shape the rice ‘dough’ into a round disk. Then transfer that to an oiled plate and use a knife to cut it into 8 equal pieces (around 60-65 grams each). Roll each piece into a ball and set them aside beneath a kitchen towel/ damp cloth.
- To shape the rice flatbread/tortillas, lightly oil two layers of wax paper/ parchment paper about 23x30cm (9×12 inches) and place a rice ball in the center of the bottom layer. Cover it with the top, then use a wooden board or skillet to evenly press down the rice ball to flatten it into a wide tortilla shape.
Step 3: Cook the rice tortillas
- Preheat a medium skillet to medium-high heat, then flip a rice tortilla into the heated skillet, peeling away the layer of wax paper on top.
- Cook the rice tortilla for 1-2 minutes, then flip it over for a further minute. While it cooks, roll out the next rice ball.
This will ensure they’re a little crisp with a few dark spots but still pliable. If you’d prefer them to be crispier, cook them a little longer and/or increase the heat.
- Once cooked, place the rice tortilla wrap on a plate covered with a kitchen towel (to keep it warm) and repeat with the remaining rice balls, then enjoy the warm tortillas immediately.
Serving Recommendations
Enjoy these rice-based gluten-free tortillas either as:
- Rice roti (To serve alongside curries and dal)
- Rice flatbread (for mopping up stews and other saucy dishes)
- Tacos (like these chickpea tacos)
- Tortillas (to turn into tasty wraps, burritos, fajitas, quesadillas, etc., with your favorite fillings)
Storage Instructions
Refrigerator: Allow the gluten-free wraps to cool, and store any leftovers in an airtight container with parchment paper between each wrap (to stop sticking) in the fridge for 2-3 days (up to 5 days if using rice flour).
Freezer: Stack the rice tortillas with pieces of parchment paper between each one (to avoid sticking) and freeze them in a Ziplock for 2-3 months.
Reheat: Either gently reheat the wraps either in the microwave, on the stovetop, or wrapped in foil in the oven (at 350F/175C until warm – about 10-15 minutes).
FAQs
Can I use rice flour to make tortillas instead of cooked rice?
To make rice tortillas with rice flour, you’ll need to use equal parts boiled water and rice flour (white rice flour or even brown rice flour but not glutinous rice flour) with the salt, mix well, and leave it to sit covered for 10 minutes for the flour to hydrate.
Then knead the dough, adding an extra teaspoon of water at a time, until it kneads without lots of cracks. Then shape and cook.
For more pliable rice flour tortillas, replace some rice flour with arrowroot starch/ tapioca flour (experiment with using around 2-3 tbsp per 1 cup of rice flour).
Are rice tortillas pliable?
Yes, these wraps are pliable and tender while warm (and if not cooked for too long).
Can I use leftover cooked rice?
I haven’t tried it, though it may work. Cooked rice tends to dry out as it sits, though, so I think you’d need to gently reheat it with a splash of water to steam it.
Recipe Notes and Tips
- Don’t use too much water: If you use too much water when cooking the rice, it can become overly mushy/sticky, and impossible to make the tortillas. However, a small amount of rice flour may help if it’s a little too wet/sticky.
- Adjust the size: You can shape the rice dough into 6-inch taco shells or make them smaller/larger.
- Use a non-stick pan: (Or cast iron skillet) otherwise, you may need oil.
- Cook a test wrap: Then you can adjust the heat accordingly if needed.
- For more flavor: Feel free to experiment with different herbs and spices to flavor the rice tortillas. I.e., like akki roti (rice flour roti).
More Gluten-Free Bread Recipes
- Gluten-free crusty bread
- Gluten-free pita bread
- Vegan gluten-free naan
- Keto flaxseed bread
- Lentil protein bread
- Gluten-free French baguette
- Gluten-free bread rolls
If you try this easy vegan, gluten-free rice tortillas recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Rice Tortillas
Video
Instructions
Cook the rice
- You can watch the video for visual instructions.First, rinse the rice thoroughly until the water runs almost clear. Then transfer it along with the (new) water and salt to a saucepan and bring to a boil.
- As soon as it’s boiling, reduce the heat to a simmer and allow it to cook for 15-16 minutes (without a lid).
- Then, remove it from the heat, cover the pot with a lid, and let it sit for 10-15 minutes until the rice has absorbed any remaining liquid and is tender. Then remove the lid and allow it to cool completely.
Shape the gluten-free tortillas
- Transfer the rice to a large bowl and use a potato masher to mash it well (1-2 minutes).Alternatively, use a food processor to break it down. If it's a little too wet, then adding a small amount of rice flour to it can help.
- Then, oil your hands lightly and use them to shape the rice ‘dough’ into a round disk. Then transfer that to an oiled plate and use a knife to cut it into 8 equal pieces (around 60-65 grams each). Roll each piece into a ball and set them aside beneath a kitchen towel/ damp cloth.
- To shape the rice flatbread/tortillas, lightly oil two layers of wax paper/ parchment paper about 23x30cm (9x12 inches) and place a rice ball in the center of the bottom layer. Cover it with the top, then use a wooden board or skillet to evenly press down the rice ball to flatten it into a wide tortilla shape.
Cook the rice tortillas
- Preheat a medium skillet to medium-high heat, then flip a rice tortilla into the heated skillet, peeling away the layer of wax paper on top.
- Cook the rice tortilla for 1-2 minutes, then flip it over for a further minute. While it cooks, roll out the next rice ball.This will ensure they’re a little crisp with a few dark spots but still pliable. If you’d prefer them to be crispier, cook them a little longer and/or increase the heat.
- Once cooked, place the rice tortilla wrap on a plate covered with a kitchen towel (to keep it warm) and repeat with the remaining rice balls, then enjoy the warm tortillas immediately with any toppings of choice!
Notes
- Don’t use too much water: If you use too much water when cooking the rice, it can become overly mushy/sticky, and impossible to make the tortillas. However, a small amount of rice flour may help if it’s a little too wet/sticky.
Nutrition information is an estimate and has been calculated automatically
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I wanted to pan fry some garlic to make it garlic rice tortilla. do you think that’s possible ?
Yes, that should work! You can lightly pan-fry some minced or sliced garlic in a bit of oil first, just until fragrant and golden (don’t burn it), then add your cooked rice when shaping or pressing the tortillas. The garlic flavor will infuse nicely. You might want to mix it into the rice before forming the balls so it’s evenly distributed.
Can I turn this into dried rice cakes?
Yes, you can turn this recipe into dried rice cakes, but you’ll need to adjust the cooking method after shaping. Right now, the tortillas are made to stay soft and pliable, but for crunchy rice cakes (like the ones you buy in bags), you’ll want to fully dehydrate them so they become crisp all the way through.
How to turn them into dried rice cakes
– Cook and mash the rice just as in your recipe. Shape into thin disks (the thinner, the better they dry).
– Instead of only pan-frying, bake or air-dry them:
– Oven method: Place the pressed rice disks on a parchment-lined baking tray. Bake at a low temperature (around 120–140 °C / 250–285 °F) for 1–2 hours, flipping halfway, until fully dry and crisp.
– Air fryer method: Air fry at 150 °C / 300 °F for 15–20 minutes, checking often so they don’t burn.
– Dehydrator method (best): Dehydrate at 60–70 °C (140–160 °F) for 6–8 hours until completely dry.
Optional puffing step (for that airy texture like commercial rice cakes): After drying, you can quickly toast them in a very hot oven or skillet, and they’ll puff slightly.
how would these hold up as 12 inch wraps for sandwiches?
thanks
I made this with brown rice flour and some tapioca flour. It was sticky and hard to work with and I had to keep adding rice flour until it was manageable and more rice flour to ensure it didn’t stick when rolling out the balls. All said, it was a success when I was cooking it and works great. Maybe I’ll just use rice flour instead next time as the tapioca flour seemed to make it sticky. Thank you for the recipe. 🙂
a tip –
you’ll can make it even with left over rice, just blend it with a blender and take equal part rice flour and add hot water to mix.
then continue as said above.
also you can put it directly onto the fire after a few mins on the tawa, if done right it will puff up.
For detailed recipes of doing this in different ways check out Akki Rotti.
It is a traditional South Indian Dish.
Thank you, Aishwarya. 🙂
Pardon my ignorance but can brown rice be used?
Hi, to be honest I am not sure if it works. Sushi rice contains more starch and is stickier and firmer to hold the tortillas together. Brown rice might crumble, but I never tried it.
Maybe some cornstarch or another type of starch can be added to brown rice to stick together.
I think it would depend on the type of whole grain rice. I think typical brown rice isn’t mushy enough to break down. I regularly eat red Thai rice and black/purple rice, both are whole grain rices. I don’t think red Thai rice would work, as it is very similar to regular brown rice. BUT, I think black/purple rice would work, as it is mushier/sticky. Black/purple rice has added nutrients that are found in purple fruits and vegetables. I get black/purple rice at an East Asian market, but I’ve also seen it at Whole Foods.
can you use jasmine rice?
No, jasmine rice won’t work well for this recipe because it isn’t sticky enough to hold the tortillas together. Short-grain or sushi rice is needed for the right texture.
Can you store these for a few days?
Sure, check the blog section “storage instructions”.
Can you use a rice cooker to cook the rice?
Sure!
Can I use soaked rice? I have to soak all grains for digestion.
Sure, but you will most likely need less water and less time to cook it.
Success! I’ve tried making other rice or oat tortillas. Dismal failures. This was almost as easy as making flour tortillas except you have to do some prep ahead of time but otherwise it was pretty easy and worked great. I used sushi rice. I had begun to despair of ever eating tortillas again. These do not taste like flour tortillas but they do taste great. I like them better than corn tortillas. Thanks so much for the recipe! I had one as a quesadilla right away. I haven’t tried them after they’ve cooled but I will tonight. I’ll just reheat them in a frying pan for a minute first.
That’s awesome! Thanks so much for your great feedback, Dena. 🙂
Have you ever tried while gain rice or is sushi rice required for it’s stickiness? Thank you 🙂
Any short-grain white rice is fine. 🙂
Hi Ela, what non stick pan are you using in this recipe please?
kind regards,
Kathrin
It’s a pan that I bought in the DR (where I live) many years ago. I don’t remember the brand name. 🙂