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Add the rice, olive oil, water and salt to a food processor.
Blend until a smooth, slightly sticky dough forms. If the mixture is crumbly, add water 1–2 teaspoons at a time until it comes together.
Scoop 2–3 tablespoons of dough and place between two sheets of wax or parchment paper.
Press into a thin, even circle using your hands or the bottom of a pan.
Heat a non-stick pan over medium heat.
Peel off the paper and cook each tortilla for 2–3 minutes on the first side, then flip and cook for 1–2 minutes more, until lightly golden and flexible.
Serve with my spicy cauliflower tacos, or as desired.