PURPOSE: A production method of cooked rice is provided to offer excellent long term storage property, and eating texture. CONSTITUTION: A production method of cooked rice includes a rice washing step, a soaking step, and a cooking step. The rice washing step uses slightly acidic electrolyzed water with the pH of 5.0-6.5 which is generated from electrolyzing dilute hydrochloric acid, and contains hypochlorous acid in a molecular state. The available chlorine concentration of the slightly acidic electrolyzed water is 10-30 ppm. At least one step from the soaking step and the cooking step uses the slightly acidic electrolyzed water. The production method additionally includes an asepsis packing step.장기 보존 안정성이 뛰어남과 동시에, 고품질로 풍미 식감이 뛰어난 쌀밥의 제조 방법을 제공한다.본 발명의 쌀밥의 제조 방법은 세미 공정, 침지 공정 및 취반 공정을 포함한다. 적어도 상기 세미 공정에서 희염산의 전기 분해에 의해 생성한 미산성 전해수를 사용한다.
