Rice Tortillas
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!
Servings 8 tortillas
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 Facts
Rice Tortillas
Serving Size
1 tortilla
Amount per Serving
Calories
84
% Daily Value*
Fat
0.2
g
0
%
Sodium
150
mg
6
%
Potassium
18
mg
1
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Protein
2
g
4
%
Calcium
4
mg
0
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.