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How to make rice tortillas

Featured in Savory Side Dishes.

Create soft and gluten-free rice tortillas using either cooked rice or rice flour for a pliable, versatile wrap. Start by rinsing and thoroughly cooking sushi or short-grain rice. Once cooled, shape the rice into a dough ball, divide into equal portions, and flatten into tortilla shapes. Cook in a preheated skillet until slightly crisp with dark spots, but still pliable. These tortillas are perfect for wraps, tacos, or any toppings of choice. Enjoy their wheat-free and vegan goodness warm!

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Ranah
Updated on Sun, 11 May 2025 21:00:35 GMT
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Easy Rice Tortillas Pin it
Easy Rice Tortillas | lifesugar.co

These homemade rice tortillas have transformed my approach to gluten-free wraps with their incredible pliability and versatility. Using either cooked rice or rice flour, they've become my go-to solution for everything from morning breakfast wraps to dinner tacos.

I discovered this recipe during a challenging period when my daughter was diagnosed with celiac disease. After countless store-bought disappointments that crumbled at the first fold, these rice tortillas became our family's lifesaver at mealtimes.

Ingredients

  • 1 cup sushi rice or any short grain rice: The stickiness of short grain varieties creates the perfect pliable texture that won't crack when folded.
  • 2 cups water: The proper liquid ratio ensures your tortillas aren't too wet or too dry.
  • 1/2 teaspoon salt: Enhances flavor without overpowering the mild rice taste.
  • Oil: Creates non stick surfaces for working with the sticky rice dough and cooking.

Step-by-Step Instructions

Prepare the Rice:
Thoroughly rinse the rice until water runs almost clear to remove excess starch. This step is crucial for achieving the right texture. Combine with fresh water and salt in a saucepan and bring to a full rolling boil before reducing to a simmer for precisely 15 to 16 minutes without covering. The uncovered cooking allows proper moisture evaporation.
Rest the Rice:
Remove from heat and cover with a tight fitting lid for 10 to 15 minutes. This resting period allows any remaining liquid to be fully absorbed without stirring, resulting in perfectly tender rice grains. Allow to cool completely before proceeding to ensure proper handling consistency.
Create the Dough:
Transfer cooled rice to a large bowl and thoroughly mash with a potato masher for 1 to 2 minutes until it forms a cohesive paste. The mashing breaks down the rice structure to create a workable dough with the right amount of stickiness. A food processor offers a quicker alternative if available.
Shape the Balls:
Lightly oil your hands to prevent sticking then shape the rice mixture into a round disk. Transfer to an oiled plate and divide into 8 equal portions of approximately 60 to 65 grams each. Roll each portion into a smooth ball and place under a kitchen towel to maintain moisture while you work.
Form the Tortillas:
Place a rice ball between two oiled sheets of parchment paper approximately 9 by 12 inches. Use a flat surface like a wooden board or the bottom of a skillet to press firmly and evenly until the tortilla reaches your desired thinness. The dual layers of parchment prevent sticking while allowing for easy transfer to the cooking surface.
Cook the Tortillas:
Heat a medium skillet over medium high heat until thoroughly hot. Flip the pressed tortilla into the skillet while carefully peeling away the top parchment layer. Cook for 1 to 2 minutes until the bottom develops some light brown spots then flip and cook the opposite side for about a minute more.
Rice Tortillas Recipe. Pin it
Rice Tortillas Recipe. | lifesugar.co

My absolute favorite way to enjoy these is stuffed with scrambled eggs avocado and fresh herbs for breakfast. The first time my daughter was able to eat a properly wrapped breakfast burrito without it falling apart her face lit up in a way I will never forget.

Storage Guidelines

These rice tortillas stay fresh in an airtight container in the refrigerator for up to 3 days. For optimal results when storing place sheets of parchment paper between each tortilla to prevent sticking. To reheat simply warm in a dry skillet for 30 seconds per side or microwave between damp paper towels for 15 seconds.

Troubleshooting

If your rice mixture feels too wet add small amounts of rice flour until it reaches a workable consistency. Conversely if the dough feels too dry you can incorporate tiny amounts of water. The perfect consistency should be slightly sticky but able to hold its shape when rolled into balls. Testing with a small portion before shaping all your tortillas can save time and ingredients.

Serving Suggestions

These versatile wraps work wonderfully as taco shells filled with seasoned vegetables or meat. They make exceptional Indian style roti paired with curries or dal. For a simple snack spread with hummus and top with roasted vegetables. Their neutral flavor also makes them perfect for sweet applications like spreading with nut butter and sliced fruits.

Rice Tortillas. Pin it
Rice Tortillas. | lifesugar.co

Frequently Asked Questions

→ Can I use any type of rice?

It's best to use sushi rice or short-grain rice for soft, pliable tortillas. Other rice types may yield different textures.

→ What can I do if the rice is too sticky?

If the rice feels too wet or sticky, mix in a small amount of rice flour until it's manageable to shape into tortillas.

→ Are rice tortillas suitable for tacos?

Yes, rice tortillas are pliable and make an excellent gluten-free option for tacos and other wraps.

→ How can I make the tortillas crispier?

Cook the tortillas longer or increase the skillet's heat slightly to achieve a crispier texture.

→ Can I store leftover rice tortillas?

Yes, store cooked tortillas wrapped in a damp cloth or airtight container at room temperature for a few hours or refrigerate for up to two days.

Rice tortillas with cooked rice

Soft and versatile rice tortillas made with cooked rice. Gluten-free, vegan, and easy to prepare!

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes

Category: Perfect Sides

Difficulty: Intermediate

Cuisine: Worldwide

Yield: 8 Servings (8 tortillas)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 cup (190 g) sushi rice or any short grain rice
02 2 cups (480 ml) water
03 1/2 tsp salt
04 Oil, for shaping and cooking

Instructions

Step 01

Rinse the rice thoroughly until the water runs almost clear. Transfer the rinsed rice along with fresh water and salt into a saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 15-16 minutes without a lid. Remove the pot from the heat, cover with a lid, and let it sit for 10-15 minutes until the rice absorbs any remaining water and becomes tender. Remove the lid and allow the rice to cool completely.

Step 02

Transfer the cooled rice to a large bowl. Mash it thoroughly using a potato masher or process briefly in a food processor. If the mixture is too wet, add a small amount of rice flour to adjust the consistency. Lightly oil your hands and shape the rice dough into a round disk. Divide it into 8 equal pieces (approximately 60-65 grams each), then roll each piece into a ball. Keep them covered with a damp cloth or kitchen towel.

Step 03

Oil two layers of wax paper or parchment paper (roughly 23x30 cm). Place a rice ball on the bottom layer, cover it with the top layer of wax paper, and press it down evenly using a wooden board or skillet to flatten it into a tortilla.

Step 04

Preheat a medium skillet over medium-high heat. Transfer the flattened tortilla into the skillet, peeling away the top layer of wax paper. Cook the tortilla for 1-2 minutes, then flip it and cook for 1 more minute until it develops a few dark spots and remains pliable. Adjust cooking time for a crispier texture if desired. Place cooked tortillas on a plate covered with a kitchen towel to keep them warm. Repeat this process with the remaining dough balls.

Notes

  1. Avoid excessive water when cooking the rice, as it may result in overly sticky dough.
  2. Adding rice flour can help adjust consistency if the dough is too wet.

Tools You'll Need

  • Saucepan
  • Potato masher or food processor
  • Wax paper or parchment paper
  • Skillet
  • Damp cloth or kitchen towel

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • May contain allergens if cross-contaminated with gluten during processing.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 84
  • Total Fat: 0.2 g
  • Total Carbohydrate: 18 g
  • Protein: 2 g