The invention provides a fat composition for rice cooking and a cooking method of rice food. The composition is good in preservation stability. By adding the composition at rice cooking, the fat can be dispersed uniformly even though the water convection is weak or uneven, so that a good flavor of rice can be cooked. The fat composition for rice cooking contains a specified amount of sucrose fatty acid ester, and the cooking method of rice food comprises adding the specified amount of sucrose fatty acid ester relative to uncooked rice.
