Objective:　We added non-ionic water-soluble iodine and water together into a rice cooker in order to make the test food including the contrast media. As a control, we made normal cooked rice. The aim of the study was to compare the differences in texture and taste between the test rice and control rice.

Methods:　As a contrast medium, non-ionic water-soluble iodine (Visipaque^®) was used. The ingredients used for making the cooked rice including the contrast media were as follows:

① Rice (300 g) ＋ Water (420 ml)

② Rice (300 g) ＋ Visipaque^® (150 ml) ＋ Water (270 ml)

We examined the presence of iodine in a grain of the rice by scanning electron microscopy (SEM). We also measured the textures and tastes of both types of rice. The results were compared by statistical analysis.

Results:　The presence of iodine element inside the test rice was identified by SEM. In the figures of the textures and tastes, the test rice scored significantly more highly than the test rice evaluated by the texture and taste meter.

Conclusion:　This method enabled most of the contrast medium to infiltrate into the rice. Furthermore, the textures and tastes of the test rice were as good as or better than those measured by the measuring equipment.