PURPOSE: To improve shape retaining properties and keeping quality of title rice by attaching a sheet like dough of pie dough, needle dough, cake dough, etc., to one side or both side of cooked rice formed article formed under pressure.

CONSTITUTION: A food paste consisting of potato starch and albumin is added to cooked rice obtained by cooking rice according to ordinary method as necessary and the mixture is formed under pressure to provide a cooked rice formed article 1. Then sheet like dough 2 such as pie dough, needle dough or cake dough is attached to one face or both faces of the formed article 1 and food materials 3 such as tomato source, fishes, meats and vegetables are put on the upper surface of the formed article 1 and the food is baked.