The invention provides a method for manufacturing cooked rice, which is excellent in long-term storage stability, high in quality and excellent in taste and flavor. The method for manufacturing cooked rice of the present invention includes a step of rinsing, a step of dipping and a step of cooking. At least in the rinsing step, slightly acidic electrolyzed water generated by electrolysis of dilute hydrochloric acid is used.本發明的問題在於提供一種長期保存穩定性優異且高品質、風味食感優異之米飯的製造方法。本發明之米飯的製造方法，包括洗米步驟、浸漬步驟及炊飯步驟。至少於前述洗米步驟中，使用藉由稀鹽酸之電解而生成之微酸性電解水。
