[Solution] A method for producing processed cooked rice comprising the step of cooking rice using two or more amylases having different optimum acting temperatures to thereby improve the easiness of cooked rice to be loosened and the texture. Preferably, the method for producing processed cooked rice comprises the step of cooking rice using one or more heat-resistant amylases having an optimum acting temperature of 60 to 100° C. and one or more amylases having an optimum acting temperature of 30 to 60° C.
