To make unpolished rice more penetrable by water and easier to cook, and to make it tasty by decreasing its inherent odor and hardness.

A method for cooking unpolished rice includes: an immersion process 21 for immersing washed unpolished-rice in water; a dewatering process 22 for dewatering the unpolished rice having been immersed in water; a penetration process 24 for causing mixture of radish juice or turnip juice and Japanese sake to penetrate into the outer skin of the unpolished rice; and a cooking process 26 for boiling and cooking the unpolished rice mixed with millet, edible oil and salt.