Provided are a method for producing cooked rice for long-term preservation and a method for producing a rice ball for long-term preservation, said cooked rice and said rice ball being preservable over a long term without damaging taste and texture and being able to be eaten as such. The method for producing a rice ball for long-term preservation comprises: a step (S20) for cooking rice； a step (S30) for cooling the cooked rice to 90°C or lower； a step (S40) for adding a starch degrading enzyme to the cooled rice； a step (S50) for shaping the cooked rice, to which the starch degrading enzyme has been added, into a rice ball； a step (S60) for degrading α-starch in the cooked rice having been shaped into the rice ball； and steps (S90, S110) for sealing the rice ball, in which α-starch has been degraded, in a heat tolerant sack and then heating to 95°C or higher.
