To provide a method for retaining good texture of cooked rice, chilled or frozen stored, and an improving agent for the cooked rice used for the method.

The solution consists of the method for retaining good texture of cooked rice, chilled or frozen stored, in which protease, glucomannan and lactic acid salt are added when the rice is cooked, and the texture improving agent for the cooked rice, chilled or frozen, containing the protease, the glucomannan and the lactic acid salt.