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How to make rice tortillas with cooked rice OR rice flour. These simple gluten-free wraps are soft, pliable, and versatile (roti, tacos…) + wheat-free, yeast-free, dairy-free, and vegan!

hand folding a rice tortilla

Soft and Pliable Healthy Gluten-Free Rice Tortillas

As someone who consumes a gluten-free, vegan, and sometimes keto diet, I’ve had plenty of fun experimenting with simple ingredient swaps to recreate some of my kitchen favorites. Just considering tortillas alone, I’ve already shared recipes for spinach tortillas, lentil tortillas, keto almond flour tortillas, and regular gluten-free tortillas. Now it’s the turn of these easy rice tortillas.

Rice tortilla wraps require just a few ingredients (three of which are salt, water, and oil), with no specialty ingredients (like xanthan gum or starches). Plus, unlike many rice tortillas recipes, I’ve actually made these with cooked rice. However, I’ve included the more common method of using rice flour in the FAQs, too – so you can use whichever you have on hand.

Better yet, these gluten-free tortillas are still wonderfully soft and pliable, with no risk of cracking or falling apart. They also have a neutral enough flavor to pair with sweet and savory fillings/dishes and enjoy as a versatile rice flatbread, rice roti, tacos, enchiladas, burritos, wraps, and more!

hand holding a rolled rice tortilla

The Ingredients

  • Rice: Use short-grain white rice – I used sushi rice. To make rice tortillas with rice flour, check out the FAQs below.
  • Water: To cook the rice. Use filtered water if preferred.
  • Salt: Sea salt/kosher salt to season the rice while it cooks.
  • Oil: Any neutral cooking oil will work, as it’s only needed to help you shape the rice dough into tortillas.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

ingredients rice tortillas

How to Make Rice Tortillas from Cooked Rice

Step 1: Cook the rice

  • First, rinse the rice thoroughly until the water runs almost clear. Then transfer it along with the (new) water and salt to a saucepan and bring to a boil.
  • As soon as it’s boiling, reduce the heat to a simmer and allow it to cook for 15-16 minutes (without a lid).
  • Then, remove it from the heat, cover the pot with a lid, and let it sit for 10-15 minutes until the rice has absorbed any remaining liquid and is tender. Then remove the lid and allow it to cool completely.

cooking rice in black saucepan

Step 2: Shape the gluten-free tortillas

  • Transfer the rice to a large bowl and use a potato masher to mash it well (1-2 minutes).

Alternatively, use a food processor to break it down. If it’s a little too wet, then adding a small amount of rice flour to it can help.

mashing rice with potato masher

  • Then, oil your hands lightly and use them to shape the rice ‘dough’ into a round disk. Then transfer that to an oiled plate and use a knife to cut it into 8 equal pieces (around 60-65 grams each). Roll each piece into a ball and set them aside beneath a kitchen towel/ damp cloth.

slicing rice disk and 8 rice balls on red plate

  • To shape the rice flatbread/tortillas, lightly oil two layers of wax paper/ parchment paper about 23x30cm (9×12 inches) and place a rice ball in the center of the bottom layer. Cover it with the top, then use a wooden board or skillet to evenly press down the rice ball to flatten it into a wide tortilla shape.

4 step-by-step photos showing how to press a rice ballshaping tortilla on wax paper

Step 3: Cook the rice tortillas

  • Preheat a medium skillet to medium-high heat, then flip a rice tortilla into the heated skillet, peeling away the layer of wax paper on top.
  • Cook the rice tortilla for 1-2 minutes, then flip it over for a further minute. While it cooks, roll out the next rice ball.

This will ensure they’re a little crisp with a few dark spots but still pliable. If you’d prefer them to be crispier, cook them a little longer and/or increase the heat.

  • Once cooked, place the rice tortilla wrap on a plate covered with a kitchen towel (to keep it warm) and repeat with the remaining rice balls, then enjoy the warm tortillas immediately.

roti in skillet before flipping

Serving Recommendations

Enjoy these rice-based gluten-free tortillas either as:

stack of gluten-free roti wraps on gray plate

Storage Instructions

Refrigerator: Allow the gluten-free wraps to cool, and store any leftovers in an airtight container with parchment paper between each wrap (to stop sticking) in the fridge for 2-3 days (up to 5 days if using rice flour).

Freezer: Stack the rice tortillas with pieces of parchment paper between each one (to avoid sticking) and freeze them in a Ziplock for 2-3 months.

Reheat: Either gently reheat the wraps either in the microwave, on the stovetop, or wrapped in foil in the oven (at 350F/175C until warm – about 10-15 minutes).

horizontal shot of rice tortillas

FAQs

Can I use rice flour to make tortillas instead of cooked rice?

To make rice tortillas with rice flour, you’ll need to use equal parts boiled water and rice flour (white rice flour or even brown rice flour but not glutinous rice flour) with the salt, mix well, and leave it to sit covered for 10 minutes for the flour to hydrate.

Then knead the dough, adding an extra teaspoon of water at a time, until it kneads without lots of cracks. Then shape and cook.

For more pliable rice flour tortillas, replace some rice flour with arrowroot starch/ tapioca flour (experiment with using around 2-3 tbsp per 1 cup of rice flour).

Are rice tortillas pliable?

Yes, these wraps are pliable and tender while warm (and if not cooked for too long).

Can I use leftover cooked rice?

I haven’t tried it, though it may work. Cooked rice tends to dry out as it sits, though, so I think you’d need to gently reheat it with a splash of water to steam it.

gluten-free tortilla stack with top wrap rolled

Recipe Notes and Tips

  • Don’t use too much water: If you use too much water when cooking the rice, it can become overly mushy/sticky, and impossible to make the tortillas. However, a small amount of rice flour may help if it’s a little too wet/sticky.
  • Adjust the size: You can shape the rice dough into 6-inch taco shells or make them smaller/larger.
  • Use a non-stick pan: (Or cast iron skillet) otherwise, you may need oil.
  • Cook a test wrap: Then you can adjust the heat accordingly if needed.
  • For more flavor: Feel free to experiment with different herbs and spices to flavor the rice tortillas. I.e., like akki roti (rice flour roti).

More Gluten-Free Bread Recipes

If you try this easy vegan, gluten-free rice tortillas recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.

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hand folding a rice tortilla

Rice Tortillas

How to make rice tortillas with cooked rice OR rice flour. These simple gluten-free wraps are soft, pliable, and versatile (roti, tacos…) + wheat-free, yeast-free, dairy-free, and vegan!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Course Appetizer, Snack

Cuisine worldwide

Servings 8 tortillas

Calories 84 kcal

Ingredients 

  • 1 cup (190 g) sushi rice (or any short grain rice)
  • 2 cups (480 ml) water
  • 1/2 tsp salt
  • Oil

Instructions 

Cook the rice

  • You can watch the video in the post for visual instructions.First, rinse the rice thoroughly until the water runs almost clear. Then transfer it along with the (new) water and salt to a saucepan and bring to a boil.
  • As soon as it’s boiling, reduce the heat to a simmer and allow it to cook for 15-16 minutes (without a lid).

  • Then, remove it from the heat, cover the pot with a lid, and let it sit for 10-15 minutes until the rice has absorbed any remaining liquid and is tender. Then remove the lid and allow it to cool completely.

Shape the gluten-free tortillas

  • Transfer the rice to a large bowl and use a potato masher to mash it well (1-2 minutes).Alternatively, use a food processor to break it down. If it’s a little too wet, then adding a small amount of rice flour to it can help.
  • Then, oil your hands lightly and use them to shape the rice ‘dough’ into a round disk. Then transfer that to an oiled plate and use a knife to cut it into 8 equal pieces (around 60-65 grams each). Roll each piece into a ball and set them aside beneath a kitchen towel/ damp cloth.

  • To shape the rice flatbread/tortillas, lightly oil two layers of wax paper/ parchment paper about 23x30cm (9×12 inches) and place a rice ball in the center of the bottom layer. Cover it with the top, then use a wooden board or skillet to evenly press down the rice ball to flatten it into a wide tortilla shape.

Cook the rice tortillas

  • Preheat a medium skillet to medium-high heat, then flip a rice tortilla into the heated skillet, peeling away the layer of wax paper on top.

  • Cook the rice tortilla for 1-2 minutes, then flip it over for a further minute. While it cooks, roll out the next rice ball.This will ensure they’re a little crisp with a few dark spots but still pliable. If you’d prefer them to be crispier, cook them a little longer and/or increase the heat.
  • Once cooked, place the rice tortilla wrap on a plate covered with a kitchen towel (to keep it warm) and repeat with the remaining rice balls, then enjoy the warm tortillas immediately with any toppings of choice!

Notes

  • Don’t use too much water: If you use too much water when cooking the rice, it can become overly mushy/sticky, and impossible to make the tortillas. However, a small amount of rice flour may help if it’s a little too wet/sticky.

Nutrition Facts

Rice Tortillas

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

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