Abstract: A method of manufacturing dried rice with a pregelatinized starch content which comprises the steps of:(a) soaking polished rice in water having a temperature below 30.degree. C.;(b) soaking the polished rice resulting from said step (a) in warm water having a temperature between 50.degree. and 70.degree. C.;(c) steam cooking the polished rice resulting from said step (b); and(d) drying the polished rice resulting from said step (c). The method allows the dried rice to be made edible within a short period, and allows the rice to be processed without making the surface of the rice grains too sticky, and thus provides constantly high yields with low energy costs.