PURPOSE: To modify and stabilize the oils and fats on the surface of polished rice, to prevent the emission of ill odor caused by the acidification of the oils and fats, and to keep the freshness of polished rice, by coating the surface of polished rice with an agent for preventing the oxidation and decomposition of oils and fats.

CONSTITUTION: The surface of polished rice is coated with one or more agents for preventing the oxidation and decomposition of oils and fats (e.g. an O/W- type emulsion containing one or more substances e.g. saccharides such as glucose, soybean phospholipid, water-soluble proteins such as gelatin, sodium caseinate, etc.). In the whole oils and fats existing in polished rice, those existing on the surface and easily oxidizable and decomposable to cause acidification are modified and stabilized by this treatment. The acidification and degradation of bran oil liable to emit ill odor and cause the lowering of the taste can be prevented and the polished rice can be maintained in a fresh state.