The invention provides a grease composition for cooking, which keeps the cooked rice soft after storage for more than one day and can keep excellent mouthfeel for long time, the rice which is cooked by the grease composition and a manufacturing method, and processed food manufactured through processing the rice. Relative to 100 parts by mass of liquid grease, the grease composition for cooking only comprises, as an emulsifier, 0.2-2.5 parts by mass of an emulsifier (A) which is polyglycerol fatty acid ester and/or 0.5-2.5 parts by mass of an emulsifier (B) which is polyglycerol fatty acid ester, and 0.2-1.0 part by mass of an emulsifier (C) which is sorbitan fatty acid ester and/or 0.2-1.0 part by mass of an emulsifier (D) which is sucrose fatty acid ester.本發明的問題在於提供一種即使將煮好的米飯保存1天以上也較為柔軟並使其長時間保持優良口感的煮飯用油脂組成物、使用該油脂組成物所煮好的米飯及其製造方法、以及加工該米飯而製造的加工食品。為了解決上述問題,本發明的技術手段為:一種煮飯用油脂組成物,其中,作為乳化劑,相對於液狀油脂100質量份,只含有下述乳化劑:甘油聚合度為10的聚甘油與碳原子數18以上且22以下的一價不飽和脂肪酸或飽和脂肪酸之酯也就是聚甘油脂肪酸酯(乳化劑(A))0.2~2.5質量份、及/或甘油聚合度為2的聚甘油與碳原子數18的一價不飽和脂肪酸之酯也就是聚甘油脂肪酸酯(乳化劑(B))0.5~2.5質量份;以及山梨糖醇酐與碳原子數18的飽和脂肪酸或一價不飽和脂肪酸之酯也就是山梨糖醇酐脂肪酸酯(乳化劑(C))0.2~1.0質量份、及/或蔗糖與碳原子數18以上且22以下的一價不飽和脂肪酸之酯也就是蔗糖脂肪酸酯(乳化劑(D))0.2~1.0質量份。
