Ingredients
- ▢1 cup (190 g) sushi rice (or any short grain rice)
- ▢2 cups (480 ml) water
- ▢½ 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.
