A rice cake characterized by being obtained by using a starting flour which containsa combination of a cereal powder having high-amylose rice as the main componentwith a dietary fiber； and a process for producing a rice cake characterized bycomprising roasting a dough prepared by press-molding a starting flour, whichcontains a combination of a cereal powder having high-amylose rice as the maincomponent with a dietary fiber, by the indirect roasting method. According tothis process, a rice cake by which an increase in the blood sugar level can be effectivelyregulated and which has an excellent taste can be provided.
