The present invention without using a low-amylose rice, aging phenomenon is suppressed, to provide a little cooked rice of the decline of taste even if you have a normal temperature or low temperature storage. Supplies and transport means, such as a conveyor to transport the rice was immersed in A water, and steam steamed apparatus rice on the conveyor at a high temperature steam, hot water in the US on the conveyor in the steaming apparatus in the cooking device and a sprinkler system, during the process steamed within the steamed equipment, and water injection of a larger amount of hot water than the amount of water required for the cooking, washing away the amylose eluted from the US.FIELD 2【課題】 低アミロース米を用いずとも、老化現象が抑えられ、常温又は低温保存した場合でも味覚の低下の少ない米飯を提供する。【解決手段】 水に浸漬した米を移送するコンベアのような移送手段と、コンベア上の米を高温蒸気で蒸す蒸し装置と、蒸し装置内においてコンベア上の米に温水を供給する散水装置とを備えた炊飯装置において、前記蒸し装置内における蒸し工程中に、炊飯に必要な加水量よりも多い量の温水を注水して、米から溶出したアミロースを洗い流す。【選択図】図2
