Production method of normal-temperature instant cooked rice

A method of cooking rice, which comprises:

• washing the rice,
• soaking the rice,
• blending the rice with flavor substances comprising volatile odor components in an aqueous solution,
• packaging the rice into containers,
• cooking the rice,
• sterile vacuum sealing the rice, and
• cooling the rice quickly thereby crystallizing starch within the rice, wherein cooling is performed at a rate of 5 to 11° C. per minute at a temperature of −70 to −10° C., such that the rice reaches a final temperature of 15 to 30° C.,
• wherein the volatile odor components released from the cooked rice 90 days after cooking and cooling the rice when stored at room temperature are retained as compared with the volatile odor components released from the cooked rice on the day of cooking and cooling the rice, and
• wherein the volatile odor components comprise one or more of pyridines, pyrroles, esters, and alcohols.