Rice Tortillas
Make soft, pliable rice tortillas with cooked short-grain rice, salt, water, and a little oil. These gluten-free wraps are ideal for tacos, roti-style meals, and quick snacks.
Prep
: 10
Total
: 25 minutes
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.