This invention relates to a method of cooking rice for the preparation of a partially cooked rice that requires short times for the completion of cooking by an end user. This method is especially dedicated to use by the large-scale catering, such as cafeterias or similar. In particular, this invention relates to a method for partially cooking rice that provides for the following operating steps:a) toasting the rice in a fat and saltb) boiling the toasted rice in a quantity of boiling water between 1200 and 1500 ml, preferably about 1400 ml per kg of rice and for a boiling time of about 8 minutesc) cooling the rice to room temperature for a first cooling time and in a blast chiller for a second cooling timed) optionally, pasteurising the partially cooked rice thus obtained.
