Rice tortillas are a practical way to turn cooked short-grain rice into soft, pliable gluten-free wraps. The finished tortillas have lightly crisped spots from the skillet but stay flexible enough for tacos, roasted vegetables, or a simple snack. This rice tortillas recipe uses only rice, water, salt, and oil, so the method is straightforward: cook the rice until tender, mash it into a workable dough, press it thin between parchment, and cook each round until warm and speckled.
What rice tortillas are
These tortillas are made from cooked rice rather than wheat flour or corn masa. Cooling the rice after cooking gives it enough structure to mash and shape, while the skillet sets the outside without drying the center. Because the dough is naturally delicate, parchment is more than a convenience: it lets you press the rounds evenly and transfer them without tearing.
Why this method works
Short-grain rice becomes pleasantly cohesive as its starches soften. Thorough rinsing keeps the cooked rice from becoming excessively gummy, and the covered rest finishes the grains with their remaining steam. Mashing while the rice is fully cool makes the texture easier to handle. A little oil on your hands and parchment prevents sticking, and medium-high heat creates a few browned spots while preserving flexibility.
Ingredients and equipment
- 1 cup sushi rice or other short-grain rice, rinsed
- 2 cups water
- 1/2 teaspoon salt
- Oil for your hands, parchment, and the skillet
- A saucepan, potato masher or food processor, skillet, parchment, and a clean kitchen towel
How to make rice tortillas
Cook and cool the rice
Rinse the rice until the water runs almost clear. Put it in a saucepan with the water and salt, then bring it to a boil. Reduce the heat to a simmer and cook uncovered for 15 to 16 minutes. Remove the pan from the heat, cover it, and let it stand for 10 to 15 minutes, until the rice has absorbed any remaining water and is tender. Remove the lid and let the rice cool completely.
Make and portion the dough
Transfer the cooled rice to a large bowl and mash it well for 1 to 2 minutes. A food processor can make the mixture smoother, but stop once the rice holds together; it does not need to become a paste. If the mixture feels unusually wet, work in a small amount of rice flour. Lightly oil your hands, shape the rice into a disk, and place it on an oiled plate. Cut the disk into 8 equal portions, roll each into a ball, and keep them beneath a kitchen towel or damp cloth so they do not dry out.
Press and cook each tortilla
Oil two sheets of parchment, about 9 by 12 inches. Place one rice ball between them and press it with a wooden board or skillet until it becomes a wide, even tortilla. Heat a medium skillet over medium-high heat. Peel the top parchment away, flip the tortilla into the skillet, and remove the remaining paper. Cook for 1 to 2 minutes, then flip and cook for about 1 minute more. Look for a few dark spots and a surface that feels set but still bends.
Place each cooked tortilla on a plate covered with a kitchen towel and continue with the remaining balls. While one tortilla cooks, press the next one so the process moves efficiently. If a round cracks while transferring, press it back together between the parchment; small edge cracks are normal and will not affect serving.
Serving ideas
Use warm rice tortillas for tacos filled with beans, sautéed vegetables, avocado, or a crisp slaw. They also work as roti-style flatbreads beside a saucy curry, or as a base for hummus and roasted vegetables. For a quick lunch, fold one around leftover rice, greens, and a bright squeeze of lime. Serve them soon after cooking, when their flexibility is at its best.
Tips and optional variation
Keep the rice balls covered while you work, and press each round evenly so thin edges do not dry before the center cooks. If the dough sticks, add a little more oil to the parchment rather than pressing in a lot of extra flour. For an optional variation, add a pinch of garlic powder or finely chopped herbs to the mashed rice; keep the amount small so the dough still binds and the tortillas remain easy to press.
Storage and reheating
Cool leftover tortillas, stack them with parchment between the layers, and refrigerate them in an airtight container for up to 3 days. Reheat them in a dry skillet over medium heat until warm and flexible, or warm them briefly in the microwave under a slightly damp towel. Do not overcook during reheating, since extra time can make the edges brittle.
Rice tortilla questions answered
Can I use another rice?
Yes. Another short-grain rice is the closest substitute because its starch helps the dough hold together. Long-grain rice may need more careful mashing and can produce more fragile rounds.
Why are my tortillas cracking?
The rice may be too dry or the rounds may be too thin. Keep the dough covered, use lightly oiled parchment, and press a little less aggressively at the edges.
How thin should they be?
A wide, even round that is thin enough to fold but not paper-thin works best. Unevenly thick centers take longer to set and make transfer harder.
FAQ: Rice tortilla questions
Method reference: Rinse the rice until the water runs almost clear, then bring it to a boil with the water and salt. Reduce to a simmer and cook uncovered for 15 to 16 minutes. Cover off the heat for 10 to 15 minutes, then cool the rice completely. Mash the rice for 1 to 2 minutes, using a food processor if preferred. Oil hands, shape the rice into a disk, cut it into 8 pieces, roll into balls, and keep covered. Press each ball between oiled parchment sheets into a wide tortilla. Heat a skillet over medium-high, peel away the top parchment, and place a tortilla in the skillet. Cook 1 to 2 minutes, flip, and cook about 1 minute more until lightly spotted and pliable. Keep cooked tortillas warm under a towel and repeat.
These rice tortillas are at their most useful when warm: flexible enough to fold, sturdy enough to hold a filling, and simple enough to make from a pot of cooked rice. Once the pressing rhythm feels familiar, you can make the eight rounds alongside your favorite taco or curry filling.
Rice Tortillas
Ingredients
Ingredients
- 1 cup sushi rice or other short-grain rice rinsed
- 2 cups water for cooking
- 1/2 teaspoon salt
- as needed oil for hands, parchment, and skillet
Instructions
Instructions
- Rinse the rice until the water runs almost clear, then bring it to a boil with the water and salt.
- Reduce to a simmer and cook uncovered for 15 to 16 minutes.
- Cover off the heat for 10 to 15 minutes, then cool the rice completely.
- Mash the rice for 1 to 2 minutes, using a food processor if preferred.
- Oil hands, shape the rice into a disk, cut it into 8 pieces, roll into balls, and keep covered.
- Press each ball between oiled parchment sheets into a wide tortilla.
- Heat a skillet over medium-high, peel away the top parchment, and place a tortilla in the skillet.
- Cook 1 to 2 minutes, flip, and cook about 1 minute more until lightly spotted and pliable.
- Keep cooked tortillas warm under a towel and repeat.
