ADDITIVE FOR RICE FOR COOKING

PURPOSE:To produce a cooked rice having excellent appearance and taste and resistant to quality change by washing a mixture of an indica-type rice and a japonica-type rice, uniformly mixing the washed rice with chemically modified rice starch, glutinous rice starch, rice powder, glutinous rice powder, rice flour, etc., together with water and cooking the produced rice mixture. CONSTITUTION:This cooked rice having excellent appearance and taste such as glutinousness, flavor and gloss in spite of the use of indica-type rice, free from dry feeling even in cooled state, causing little change in quality and having improved formability of a frozen rice ball is prepared by washing a mixture of indica-type rice and japonica-type rice, separately modifying rice starch, glutinous rice starch, rice powder, glutinous rice powder and/or rice flour by etherification such as hydroxyalkylation, alkylation and carboxymethylation and/or esterification such as esterification with acetic acid, phosphoric acid, succinic acid, alkenylsuccinic acid or maleic acid at a substitution degree of 0.005-0.3, mixing and uniformly dispersing 0.2-10 pts.wt. of the etherified and/or esterified starch, etc., together with water to the washed rice and cooking the rice.