The researchers evaluated different rice cultivars to find the best ones for making processed cooked rice. They looked at the protein and fat content, amylose levels, and cooking quality of each cultivar. They found that Jungsaenggold had the highest overall quality, with low amylose content and good cooking properties. Ilpum was the softest and stickiest, while Haedam had the highest amylose content. Overall, Jungsaenggold was identified as the best cultivar for producing processed cooked rice due to its excellent texture and cooking characteristics.