The present invention relates to steamed rice and a method for making the same, the method comprising the steps of: selecting rice after checking for foreign materials and the state of rice washing the selected rice draining water after soaking the washed rice in water making steamed rice by primarily steaming the rice from which water was drained after being soaked in water mixing water and additives into the steamed rice made by primary steaming secondarily steaming the steamed rice mixed with the water and the additives and packing the secondarily steamed rice. The step for draining water after soaking the washed rice in water is a step for draining water after soaking rice in water for two to three hours. The step for making steamed rice by primarily steaming the rice from which water was drained after being soaked in water is a step for making steamed rice by steaming, for 8 minutes to 12 minutes at a temperature of 140 DEG C to 160 DEG C, the rice from which water was drained after being soaked in water.本發明涉及蒸飯及其製造方法,該製造方法包括:確認大米的異物及狀態並篩選大米的步驟;對所述篩選的大米進行洗滌;把所述洗滌的大米在水中浸水後進行排水;對所述浸水後排水的大米進行第一次蒸熟而製造飯;在所述第一次蒸熟而製造的飯中混合水及添加劑;對所述混合了水及添加劑的飯進行第二次蒸熟;及對所述第二次蒸熟的飯進行包裝;其中,大米在水中浸泡2小時至3小時後進行排水;進行浸水及排水的大米在140℃至160℃的溫度下蒸熟8分至12分鐘而製造飯;本發明的蒸飯在經過45小時左右後開始腐敗,即使經過較長時間,也能夠一定地保持飯粒的光澤,具有飯的顔色不變色的效果。S1-S7‧‧‧步驟
