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Easy rice tortillas

Featured in Kitchen Basics & Cooking Fundamentals.

Whip up gluten-free rice tortillas using cooked rice or rice flour for a soft, flexible wrap. Rinse sushi or short-grain rice, cook fully, and let cool. Switch it into dough by shaping it into a ball, cutting it into equal parts, and flattening them. Cook each piece in a hot skillet until golden spots form but keep them flexible. Use them warm for tacos, wraps, or topping-filled bites. They're vegan, wheat-free, and super tasty!

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Sarah Recipes
Updated on Mon, 12 May 2025 22:07:24 GMT
Soft and Simple Rice Tortillas Pin it
Soft and Simple Rice Tortillas | recipesaddicts.com

These DIY rice wraps have completely changed how I think about gluten-free options thanks to how well they fold and their many uses. Whether you've got cooked rice or rice flour on hand, they'll quickly become your favorite choice for everything from breakfast burritos to dinnertime fajitas.

I stumbled on this method during a tough time after my daughter got her celiac diagnosis. We'd tried so many store options that just fell apart when folded, but these rice wraps turned into our family's mealtime hero.

Ingredients

  • 1 cup sushi rice or any short grain rice: Short grain's stickiness gives you that perfect bendy texture that won't break when you fold it.
  • 2 cups water: Getting this amount right makes sure your wraps aren't soggy or too dry.
  • 1/2 teaspoon salt: Brings out flavor without drowning out the gentle rice taste.
  • Oil: Keeps the sticky rice dough from clinging to everything during prep and cooking.

Step-by-Step Instructions

Prepare the Rice:
Wash the rice until the water's nearly clear to get rid of extra starch. This really matters for the right feel. Mix with fresh water and salt in a pot and let it reach a full boil before turning it down to simmer for exactly 15-16 minutes without a lid. Cooking it uncovered lets moisture escape properly.
Rest the Rice:
Take it off the heat and put a tight lid on for 10-15 minutes. This waiting time helps any leftover water soak in without stirring, making the rice grains just right. Let it cool all the way before moving on so it's easier to handle.
Create the Dough:
Put your cooled rice in a big bowl and mash it well with a potato masher for 1-2 minutes until you get a sticky, uniform paste. The mashing breaks down the rice to make workable dough with just enough stickiness. If you've got one, a food processor works even faster.
Shape the Balls:
Put some oil on your hands so nothing sticks, then form the rice mix into a round disk. Move it to an oiled plate and cut into 8 equal pieces about 60-65 grams each. Roll each piece into a smooth ball and tuck them under a kitchen towel to stay moist while you work.
Form the Tortillas:
Place each rice ball between two oiled parchment sheets about 9 by 12 inches. Use something flat like a wooden board or skillet bottom to press down firmly until the wrap is as thin as you want. The two parchment layers stop sticking and make it easy to move to your cooking pan.
Cook the Tortillas:
Get a medium skillet really hot over medium-high heat. Flip your pressed wrap into the pan while carefully pulling off the top parchment. Cook for 1-2 minutes until you see some light brown spots on the bottom, then flip and cook the other side for about a minute.
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Rice Tortillas Recipe. | recipesaddicts.com

I love these most when they're filled with scrambled eggs avocado and fresh herbs for breakfast. The first time my daughter could eat a real breakfast wrap without it crumbling apart her smile was something I'll always remember.

Storage Guidelines

These rice wraps stay good in a sealed container in the fridge for up to 3 days. For best results when storing put parchment paper between each wrap so they don't stick together. To warm them up just toss in a dry pan for 30 seconds on each side or zap between damp paper towels for 15 seconds.

Troubleshooting

If your rice mix seems too wet just add a bit of rice flour until it feels right to work with. If it's too dry add tiny splashes of water. The right texture should be a little sticky but still hold its shape when rolled into balls. Try making a small test portion before shaping all your wraps to save time and ingredients.

Serving Suggestions

These handy wraps work great as taco shells stuffed with spiced veggies or meat. They're awesome as Indian-style roti with curries or dal. For a quick snack just add hummus and some roasted veggies. Since they don't have much flavor on their own they're also perfect for sweet stuff like nut butter with sliced fruit.

Rice Tortillas. Pin it
Rice Tortillas. | recipesaddicts.com

Frequently Asked Questions

→ What kind of rice works best?

Go for sushi rice or short-grain types to get tender, bendable tortillas. Other kinds might change the texture.

→ How do I fix sticky rice?

If it feels overly sticky, add a little rice flour so it’s easier to handle for forming tortillas.

→ Can I use them for tacos?

Absolutely! These flexible, gluten-free tortillas are perfect for tacos or any kind of wrap.

→ How do I make them more crispy?

To crisp them up, cook them for a longer time or turn up the skillet heat just a bit.

→ What’s the best way to store leftovers?

Wrap cooked tortillas in a damp towel or an airtight container. Leave them out for a few hours or pop them in the fridge for up to two days.

Soft rice tortillas

Gluten-free, soft rice tortillas made with cooked rice. Plant-based and simple to whip up!

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Sarah

Category: Cooking 101

Difficulty: Intermediate

Cuisine: Global

Yield: 8 Servings (8 tortillas)

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

Ingredients

→ Core Items

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

Instructions

Step 01

Wash the rice well until the water isn't cloudy anymore. Put the rinsed rice, fresh water, and salt into a pot. Turn the heat up to high and let it boil. Once it starts boiling, set the heat to low and let it cook for 15-16 minutes, keeping the lid off. Take the pot off the heat, cover it, and let it rest for 10-15 minutes to soak up the water fully and soften. Take the lid off and leave the rice to cool until it's no longer warm.

Step 02

Move the cooled rice into a big mixing bowl. Mash thoroughly with a potato masher or pulse briefly with a food processor. If it's too sticky, sprinkle in a little rice flour to fix the texture. Rub oil lightly on your hands and mold the rice into a single flat disc. Cut it into 8 even pieces (about 60-65 g each), and roll each into a ball. Keep them under a damp towel so they don't dry out.

Step 03

Get two sheets of oiled wax or parchment paper (approx. 23x30 cm). Put a rice ball between the sheets, then press it down firmly with a board or skillet until it's flat.

Step 04

Heat up a pan on medium-high heat. Carefully peel off the top layer of paper and move the pressed tortilla onto the pan. Let it cook for 1-2 minutes, then flip and cook for another minute until you see some dark spots, but it's still bendable. For a crunchier finish, let it cook slightly longer. Lay the finished tortillas on a plate, covering them with a towel to keep everything warm. Do this for all the dough balls.

Notes

  1. Using too much water when cooking rice can make the dough overly sticky.
  2. If needed, add a little rice flour for firmer dough.

Tools You'll Need

  • Pot with lid
  • Food processor or potato masher
  • Parchment or wax paper
  • Frying pan
  • Kitchen towel or damp cloth

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Could include traces of gluten if cross-contact happens during production.

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