Rice tortillas with cooked rice (Print Version)
# 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:
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.
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.
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.
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:
01 -
Avoid excessive water when cooking the rice, as it may result in overly sticky dough.
02 -
Adding rice flour can help adjust consistency if the dough is too wet.