Tortitas de Arroz
(my adapdation using japanese mochi rice)
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October, 22, 2026
The dish that I grew up on whenever we visited my grandmother, this was always the first thing she made. My adaptation uses japanese mochi rice in place of arroz quebrado "broken rice" this makes this dish something that can be made in Mexico and Japan with ingredients at oridnary grocery stores.
Total Time: 1hr 1/2
serving size: 4 people, must serve with parmesan cheese or cotija cheese on top.
Ingredients:
tortitas:
3 egg whites
2 egg yolks
1 cup of mochi rice (not regular short grain rice)
simmering sauce:
5 - 6 roma tomatoes
1 tbsp of salt
2 - 3 garlic cloves
2 cups of chicken broth
1 1/2 cups of water
2 tbsp of mince dried onion
Method:
3 separate egg yolks and white into seperate bowls, and whip egg whites into stiff peaks once stiff enough to stand on its own fold in 2 of the yolks to make capizado "coating".
once yout capizado is complete add one cup of the uncooked mochi rice to the batter.
in a large / medium shallow fry pan use 4 to 6 tbsp of a neutral high oliec oil (I used algea oil as it has a higher smoke point) spoon in 3tbps sized scoops of the rice and egg batter into the oil to create patties. flip until they appear golden (I like to spoon a little bit of the oil on top of each patty so that they dont fall apart when I attempt to flip each of them). once cooked set aside on a plate with paper towels to drain any excess oil.
In a 3qt pot or a large pot put roma tomatos crossed or cut with a knife, stock, water, garlic, minced dried onion and thyme to boil until tomatos appear blistered. Blitz using blender or immersion blender to make sauce smooth.
Once sauce is completed place rice patties into the sauce and simmer on low for 25 to 35 minutes until tender. Cut a a round cartouche and place on top this step is completely optional but I think it helps with the cooking process and reduces tomato sauce splatters on your stove.
serve with parmesan cheese and enjoy.
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