To provide a rice cooking oil composition for rice cooking which is excellent in aging resistance, in particular, resistance to aging at refrigerated preservation and further suppressed reduction of stickiness, by using it for cooking rice boiled rice Provide methods of manufacturing rice boiled there.SOLUTION: The oil and fat composition for rice cooking according to the present invention contains 0.01% by mass or more and 1.5% by mass or less of edible fat and oil, polyglycerin condensed ricinoleic acid ester, 0.01% by mass or more and 2% by mass or less of sorbitan fatty acid ester, Or less and sucrose erucic acid ester in an amount of 0.05% by mass or more and 2% by mass or less. The method for producing the cooked rice according to the present invention is characterized in that the rice cooking oil composition is added in an amount of 0.2 parts by mass or more and 4 parts by mass or less with respect to 100 parts by mass of raw rice and cooked.Selection drawing None【課題】米飯類の炊飯時に使用することにより、老化耐性、特に冷蔵保存時の老化耐性に優れ、さらに粘りの低下の抑制された米飯類を得るための炊飯用油脂組成物、及びそれを用いた米飯類の製造方法を提供する。【解決手段】本発明の炊飯用油脂組成物は、食用油脂、ポリグリセリン縮合リシノレイン酸エステルを0.01質量%以上1.5質量%以下、ソルビタン脂肪酸エステルを0.01質量%以上2質量%以下、及びショ糖エルカ酸エステルを0.05質量%以上2質量%以下含有することを特徴とする。本発明の米飯類の製造方法は、上記炊飯用油脂組成物を、生米100質量部に対して0.2質量部以上4質量部以下添加し、炊飯することを特徴とする。【選択図】なし
