PURPOSE: A manufacturing method of cooked rice is provided to prevent the rice from being damaged even in case of mixing with other ingredients by pre-gelatinizing the rice and increasing a hardness of the grain.CONSTITUTION: Rice is washed and soaked. The soaked rice is pre-gelatinized by heating at 80-90°C for 10-15 minutes after dehydrating. The moisture content of the grain of rice is become 50-70% by spraying water on the pre-gelatinized rice or soaking in water. The hardness of the grain of cooked rice is increased by heating hydrated rice at a high temperature range from 100 to 140°C for 5-35 minutes. The steamed rice is packed. In a step of washing and soaking, rice is soaked for 1-2 hours until rice has 30-35% of moisture content. A rice cooker for steaming is used for a first and a second steaming.COPYRIGHT KIPO 2013[Reference numerals] (AA) Rice water soaking step (BB) First steaming step (CC) Hydrating step (DD) Second steaming step (EE) Packaging step본 발명은 2차 증숙과정으로 밥을 알파화시키고 밥알의 경도를 증가시켜 다른 재료와 혼합할 때에도 파손되는 것을 방지할 수 있는 경도가 우수한 밥에 관한 것이다.본 발명의 경도가 우수한 밥은, 쌀을 수세하고 수침시키는 단계와 수침된 쌀을 탈수시킨 후에 가열하여 밥을 알파화시키는 1차 증숙단계와 1차 증숙과정을 통해 알파화된 밥에 물을 분사하거나 또는 물에 담가 두어 밥알의 수분함량이 50~70%가 되도록 수분을 침투시키는 가수단계와 가수 단계를 거친 밥을 가열하여 밥알의 경도를 증가시키는 2차 증숙단계를 포함하는 것을 특징으로 한다.
