To provide a process for producing processed cooked rice, the process rendering cooked rice excellent in terms of both loosening and texture and being useful for stabilization of both steps and quality. A process for producing processed cooked rice, wherein two or more amylases that differ in optimum action temperature are used in a rice cooking step to thereby improve the loosening and texture of cooked rice. Preferably, the process for producing processed cooked rice includes a rice cooking step in which one or more heat-resistant amylases having an optimum action temperature of 60-100 DEG C and one or more amylases having an optimum action temperature of 30-60 DEGC are used.