Cook the Rice:
Rinse the rice thoroughly until the water runs almost clear. Transfer the rinsed rice, fresh water, and salt to a saucepan and bring to a boil.
Once boiling, reduce the heat to a simmer and cook for 15-16 minutes without a lid.
Remove the saucepan from the heat, cover with a lid, and let it sit for 10-15 minutes until the rice has absorbed any remaining liquid and is tender. Allow the rice to cool completely.
Shape the Gluten-Free Tortillas:
Transfer the cooled rice to a large bowl and mash it well using a potato masher or a food processor for 1-2 minutes.
If the mixture is too wet, add a small amount of rice flour to help bind it.
Lightly oil your hands and shape the mashed rice into a round disk. Transfer the disk to an oiled plate and cut it into 8 equal pieces (approximately 60-65 grams each). Roll each piece into a ball and set them aside under a kitchen towel or damp cloth.
To shape the tortillas, lightly oil two sheets of wax paper or parchment paper (about 23x30cm or 9×12 inches). Place a rice ball in the center of the bottom sheet, cover with the top sheet, and press down evenly with a wooden board or skillet to flatten it into a wide tortilla shape.
Cook the Rice Tortillas:
Preheat a medium skillet over medium-high heat.
Transfer a rice tortilla to the heated skillet by carefully peeling away the top layer of wax paper.
Cook the tortilla for 1-2 minutes, then flip it and cook for an additional minute.
While one tortilla cooks, prepare the next rice ball.
The tortillas should be slightly crisp with a few dark spots but still pliable. For a crispier texture, cook them longer or increase the heat slightly.
Once cooked, place the tortilla on a plate covered with a kitchen towel to keep it warm.
Repeat the process with the remaining rice balls and enjoy the warm tortillas with your choice of toppings!