Disclosed herein is a method of manufacturing puffed rice for an instant food product, the method comprising: adjusting the moisture content of boiled or steamed rice by primary drying, wherein the primary drying is performed by ventilation at 100 °C or lower until the boiled or steamed rice is dried to a moisture content of 20 mass % to 30% subjecting the rice to pressing and flattening adjusting the moisture content of the pressed and flattened rice by secondary drying, wherein the secondary drying is performed by ventilation at 100 °C or lower until the rice is dried to a moisture content of 10 mass % to 25 mass % and puffing and drying the rice at an airflow having an air velocity of 40 m/s or more at a temperature of 130 °C to 160 °C until the rice has a bulk specific gravity of 0.55 g.mL or more.
