The aim of this research is to study the antimutagenic activity of sticky rice cooked with various fruits, vegetables and legumes. Fruits  and vegetables rich in carotenoids  including  ivy gourd  leaves,  the fruit from  Momordica cochinchinensis  and pumpkin, two kind of legumes mungbean and black bean E and sticky rice colored by being cooked with these fruits, vegetables and legumes were sequentially extracted with n-hexane and 80% ethanol. The extracted materials were tested for inhibition of mutagenicity  induced by direct-acting mutagen generated from nitritetreated 1-aminopyrene in Salmonella typhimurium TA98 and TalOO. Antimutagenic activities were found in all extracts  on both strains TA98 and TA100. The highest activities were found in extracts from ivy gourd leaves and sticky rice cooked with these leaves, with maximal percentage inhibition of 84.7-96.6% in TA98 and 76.0-91.5% in TA100. The hexane fraction expressed  higher activity than the ethanol fraction among extracts from ivy gourd leaves, Momordica cochinchinensis fruit and pumpkin, and active compounds were suggested for carotenoids and chlorophyll. Whilst among ethanol extracts, those from black bean and mungbean showed the highest activities, and active compounds were suggested forphenolic compounds. With respect to cooking effect on antimutagenicity, an increase ri activity after cooking was found in the case  of ivy gourd leaves, Momordica cochinchinensis fruit and pumpkin. In contrast, a decrease in antimutagenicity  was found in the case of mungbean and black bean. These results suggest that cooking might either increase carotenoid content or result ir the loss of other active compounds in  these fruits or vegetables. The research suggests thai people could possibly reduce the risk of gastric cancer by eating sticky rice cooked with the fruits, vegetables, and legumes used in this study.