The object of the present invention is to provide a rice cooking oil capable of improving fluffiness appearance and flavor of rice at the time of rice cooking, a rice food with improved fluffiness appearance and flavor, and a method of making the same. In addition, the present invention further provides a rice cooking oil having a higher dispersion at the time of rice cooking and obtaining cooked rice with uniform fluffiness appearance and flavor even on a large rice cooking scale, and a method of making rice food. The rice cooking oil composition is characterized in comprising triglyceride of 15 mass% to 99.9 mass% in which the constituent fatty acid is a medium chain fatty acid, and polyglycerin fatty acid ester of 0.1 mass% to 3 mass%, wherein the medium chain fatty acid is a straight chain saturated fatty acid having a carbon number of 6 to 12.本發明的課題在於提供一種炊飯時使飯類的蓬鬆性、口味提高的炊飯油，以及提高了蓬鬆性、口味的飯類及其製造方法。另外，本發明提供一種使炊飯油的炊飯時的分散性提高、且即便為大型的炊飯規模亦可獲得蓬鬆性或口味等均勻的炊飯的炊飯油及飯類的製造方法。一種炊飯用油脂組成物，其特徵在於：含有15質量%～99.9質量%的構成脂肪酸為中鏈脂肪酸的三酸甘油酯、0.1質量%～3質量%的聚甘油脂肪酸酯，所述中鏈脂肪酸為碳數6～12的直鏈飽和脂肪酸。
