The present invention relates to a functional rice composition acquired by drying vegetables composed of a burdock, a lotus root, a carrot, a sweet potato and a white radish, sanding the vegetables and adding the sanded vegetables when processing rice, and to a manufacturing method thereof. The rice composition where the burdock, the lotus root, the carrot, the sweet potato and the white radish are added, manufactured according to the present invention, may prevent obesity caused when people eat only the white rice as a staple food as well as sufficiently replenish nutrients not contained in white rice. Additionally, there were conventionally problems that a vegetable trimming procedure has to be performed in order to cook rice to which the vegetables are added, the color of the cooked rice gets murky due to moisture and colors generated from the vegetables as well as it is difficult to control the amount of vegetables and the amount of water. The present invention provides the functional rice, which if cooked, lets the burdock, the lotus root, the carrot, the sweet potato and the white radish, being dried, properly absorb the moisture to generate original texture, thereby maintaining unique smell and color of each of the vegetables to largely increase preference as well as enabling a user to feel glutinous chewiness of the cooked rice and fresh chewiness of the vegetables. Therefore, the functional rice composition of the present invention enhances preference as a well-being food having the functionality of the various vegetables not contained in the white rice, thereby being expected to be very valuably used as the staple food to anybody regardless of age or gender.본 발명은 우엉, 연근, 당근, 고구마 및 무로 이루어진 채소를 건조하고 샌딩한 다음 쌀 가공시 첨가하여 수득된 기능성 미곡 조성물 및 이를 제조하는 방법에 관한 것으로, 본 발명에 따라 제조된 우엉, 연근, 당근, 고구마 및 무가 첨가된 미곡 조성물은 백미가 가지고 있지 않은 영양분을 충분히 보충할 수 있을 뿐만 아니라 백미만을 주식으로 할 경우 발생할 수 있는 비만을 방지할 수 있다. 또한, 채소를 첨가한 밥을 짓기 위해서는 채소를 손질하는 과정을 별도로 수행해야 하며, 채소의 양조절 및 물량 조절이 어려울 뿐만 아니라 지은 밥의 색감
