PURPOSE: To obtain packaged cooked rice, excellent in keeping quality and simplicity without fouling a hand and requiring tableware such as chopsticks or forks by packaging rice with a permeable film and then heat-treating the packaged rice in an aqueous solution.

CONSTITUTION: This method for producing the objective packaged cooked rice 1 is to package rice 4 or preferably further an ingredient such as meat or a vegetable or albumen with a permeable film such as a porcine intestine 3, etc., and then heat-treat the packaged rice, etc., in an aqueous solution prepared by blending, e.g. 1000 pts.wt. water with 10-100 pts.wt. common salt, 10-200 pts.wt. sugar, 5-50 pts.wt. alcohol and 30-150 pts.wt. chemical seasoning. Furthermore, the packaged cooked rice 1 is preferably eaten as MIZU-TAKI [Japanese boiled chicken in which chunks of chicken are boiled in water (or fish bone) in an earthen pot and cooked at the table] or ODEN[a Japanese hotchpotch containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, SAKE (Japanese rice wine), etc.].