The present invention addresses the problem of providing: a rice cooking oil that suppresses the stickiness of cooked rice; cooked rice having suppressed stickiness; and a method for manufacturing cooked rice having suppressed stickiness. The solution according to the present invention is an oil-and-fat composition for cooking rice, said composition containing 2 to 14 mass percent of a triglyceride in which the constituent fatty acid is a medium chain fatty acid, and 0.6 to 4 mass percent of a polyglycerol fatty acid ester. The medium chain fatty acid is a straight chain saturated fatty acid having 6 to 12 carbon atoms.
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