To provide a production method of quickly cookable rice in which cooking dispensing with treatment of washing and immersion is possible, and a functional component or a nutrition value is kept higher than hitherto, without lowering taste.SOLUTION: Water is added to brown rice subjected to moisture adjustment beforehand, with such a trace quantity of addition water as not generating crack, and super heated steam superheated at 100°C or higher is applied to the brown rice after addition of water, to thereby perform a superheat treatment, and then, the brown rice is cooled, dried, subjected to moisture adjustment, and milled.SELECTED DRAWING: Figure 1【課題】食味を低下させることなく、従来よりも機能性成分や栄養価が高めに保持された、洗米及び浸漬の処理を不要とする炊飯が可能な早炊き米の製造方法を提供する。【解決手段】あらかじめ水分調整した玄米に胴割れが生じない微量な加水量によって加水を行い、加水後の玄米に１００℃以上に過熱した過熱蒸気を照射して過熱処理を行い、次いで、その玄米を冷却乾燥して水分調整を行った後に搗精する。【選択図】図１
