Provided is a method that is for producing a food product containing a rice starch gel and that contains: a step for mixing rice powder or rice starch and an enzyme; a step for processing the starch granules in the rice starch or rice powder using the enzyme at a temperature that is approximately 10-70°C inclusive, obtaining enzyme-treated starch granules; a step for obtaining a mixture by mixing a food ingredient, the enzyme-treated starch granules, and water; a step for gelatinizing the enzyme-treated starch granules in the mixture by heating the mixture; and a step for obtaining a food product containing a starch gel by cooling and gelling the mixture containing the gelatinized enzyme-treated starch granules.
