The present invention provides an oil and fat composition for rice cooking, which can suppress hardening of boiled rice after refrigeration and furthermore can improve an appearance of the boiled rice after refrigeration, by adding the composition when cooking the rice. The oil and fat composition for rice cooking comprises edible oil and fat, 0.1% to 3% by mass of lecithin, 0.002% to 1% by mass of ascorbic acid analog compound and 0.01% to 3% by mass of polyglycerol condensed ricinoleate. The present invention also provides a method for manufacturing boiled rice using the said oil and fat composition.本發明之目的在提供一種用於煮飯的油脂組合物,藉由煮飯時添加上述油脂組合物,可以抑制米飯冷藏後之硬化,也可改善米飯冷藏後之外觀。用於煮飯的油脂組合物包含:食用油脂;質量百分比為0.1至3的卵磷脂;質量百分比為0.002至1的類抗壞血酸類化合物;及質量百分比為0.01至3的聚甘油縮合蓖麻醇酸酯。本發明亦提供一種使用上述油脂組合物製造米飯的方法無
