The present invention relates to a method for manufacturing healthy scorched rice, which comprises: a step (a) of washing mixed rice in which glutinous rice and nonglutinous rice are mixed； a step (b) of soaking the washed mixed rice； a step (c) of adding an additive to the soaked mixed rice； a step (d) of steaming the mixed rice mixed with the additive by steam； a step (e) of spreading a processed product of the steamed mixture by the thickness of 2 to 3 cm and performing first drying； a step (f) of frying the dried processed product； and a step (g) of performing second drying for the fried processed product. According to the present invention, the healthy scorched rice is composed of a main raw material with a ratio of 90% or more of glutinous rice, and is manufactured through steaming and frying processes, thereby providing a soft texture.본 발명은 건강식 누룽지 제조방법에 관한 것으로, (a) 찹쌀과 맵쌀이 포함된 혼합 쌀을 세척하는 단계, (b) 세척된 상기 혼합 쌀을 불리는 단계, (c) 불린 혼합 쌀에 첨가제를 혼합하는 단계, (d) 증기를 이용하여 첨가제가 혼합된 혼합물을 찌는 단계, (e) 찐 혼합물의 공정품을 2 내지 3 cm 의 두께로 펼친 후 1차 건조하는 단계, (f) 건조된 공정품을 유탕시키는 단계, 및, (g) 유탕시킨 공정품을 2차 건조하는 단계를 포함한다.본 발명의 누룽지는 찹쌀을 90% 이상의 비율로 하는 주원료로 구성되고, 찜과 유탕 공정으로 제조되어 부드러운 식감을 제공한다.
