METHOD FOR KEEPING QUALITIES OF COOKED RICE AND METHOD FOR PRODUCING COOKED RICE

摘要

A method for keeping the qualities of cooked rice and a method for producing cooked rice, each method comprising a step for contacting rice with a liquid containing a polyvalent cation at any time from before cooking or steaming the rice to thereafter and a step for contacting the polyvalent cation-containing rice, which has been cooked or steamed, with a liquid containing an alginic acid salt.