To provide a fresh cream-like food preservable for a long period at normal temperature, and to provide a method for producing the food.

The method for producing a fresh cream-like food includes adding 1-50 mass% rice powder to fresh cream followed by stirring, sterilizing the product at a temperature up to 125°C, and cooling the product to normal temperature. The fresh cream-like food thus produced is also provided. The stirring is performed with a vacuum pan, and the sterilization is performed with a retort pot. The use of rice powder as an additive to fresh cream allows preservation at normal temperature, and consequently, fresh cream is distributed to a depopulated area to produce new consumption.