Abstract: The effects of edible acids’ addition to rice during cooking at three levels (distilled water (control sample), 0.05M acetic acid and 0.05 M lactic acid) on the textural and morphological properties, gelatinization temperature (GT) and color of cooked Sang Tarom rice were investigated. The results show that acid’ addition to rice during cooking, cause a decrease in hardness and GT, but had no significant effect on adhesiveness and whiteness index of samples. Using scanning electron microscopy technique, the microstructure revealed that the outer layer of cooked rice with 0.05M lactic acid and 0.05M acetic acid became less porous compared to the control sample. Since Iranians use oil during or after cooking rice to provide a better appearance, glossiness and kernelness, the effect of edible acids addition on oil content of the end-product, has been investigated, too. By attention to amylography and SEM results, we found that acidic treatments had less oil in inner structures of rice kernels. Key words: Rice %

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