PURPOSE: To solve problems in that cooked rice loses its shape and is hard to eat in thawing a frozen, formed and cooked rice produced by a conventional method in a microwave oven and eating the thawed rice.

CONSTITUTION: This method for producing frozen, formed and cooked rice is characterized by adding a transglutaminase to the rice. Furthermore, the frozen, formed and cooked rice is produced by adding the transglutaminase to the rice. Thereby, the frozen, formed and cooked rice excellent in appearance, texture, etc., with hardly any loss in shape of the frozen, formed and cooked rice in eating the thawed frozen cooked rice after thawing can be obtained.