Soft rice tortillas (Print Version)
# Ingredients:
→ Key Items
01 -
1/2 teaspoon of salt
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1 cup (190 g) of short-grain or sushi rice
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2 cups (480 ml) of water
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A bit of oil for cooking and shaping
# Instructions:
01 -
Thoroughly rinse your rice until the water isn't cloudy. Mix the clean rice, fresh water, and salt in a pot. Bring it to a rolling boil. Once it starts boiling, lower the heat so it simmers uncovered for about 15-16 minutes. Take the pot off the stove, cover it tightly, and leave it alone for 10-15 minutes to soak up the water and get soft. Afterward, take off the lid and let it cool completely.
02 -
Move the cooled rice into a big mixing bowl. Mash until smooth with a potato masher, or pulse briefly in a food processor. If it’s too sticky, sprinkle in a touch of rice flour. Oil your hands lightly and form the rice into one round piece of dough. Split it into 8 smaller portions, about 60-65 grams each, and roll each piece into a ball. Keep them under a slightly wet cloth to prevent drying.
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Take two greased sheets of parchment or waxed paper (about 23x30 cm each). Put one rice ball on the bottom sheet and cover it with another sheet. Use a flat board or heavy pan to press it down evenly to make a small, flat circle.
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Warm up a skillet over medium-high heat. Place a flattened disk in the pan after peeling off its top wax paper. Let it cook for 1-2 minutes, then flip, cooking the other side for another minute until it has some dark spots and stays flexible. If you like them crispier, cook a bit longer. Stack the finished tortillas on a plate, covering them with a towel to keep them cozy. Repeat with all the rice balls.
# Notes:
01 -
Use just the right amount of water for cooking—too much may make the dough overly sticky.
02 -
Adding a pinch of rice flour helps if the dough’s texture feels overly wet.