A method for manufacturing rice pudding comprises the following steps: a rice soaking step including an immersion step for immersing rice in water for a predetermined time, and a water removal step for removing water by placing the immersed rice in a sieve and removing water until the water removed and fallen through the sieve falls in the form of water droplets； a rice flour manufacturing step for pulverizing the soaked rice, and sifting the rice several times to manufacture the rice flour having a certain size； a rice flour soup manufacturing step for putting the rice flour into a soup container and stirring and boiling soaked rice flour until the soaked rice flour is thickened to manufacture the rice flour soup； a cooling step for cooling the rice flour soup to the temperature of 33-37C and placing a refrigerant under the soup container to move the heat of the rice flour soup from top to bottom and to enable the rice flour soup to contract in the downward direction, thereby cooling the rice flour soup； and a fermentation step for fermenting the rice flour soup at the temperature of 5-10C for 2-4 hours. By manufacturing pudding using the rice flour, the method for manufacturing rice pudding enables pudding to be manufactured and enjoyed by anyone.본 발명의 쌀푸딩 제조방법에 따르면, 쌀을 물에 일정시간 침지시켜 불리는 침지단계 및 침지된 쌀을 체에 받쳐 물기를 제거하되, 상기 체를 통해 제거되어 떨어지는 물이 물방울로 떨어질 때까지 물기를 제거하는 물기제거단계를 포함하는 쌀 불림단계； 불린 쌀을 빻고, 체에 다수회 쳐서 일정한 크기의 쌀가루를 제조하는 쌀가루 제조단계； 쌀가루를 죽용기에 넣고, 불린 쌀가루가 걸죽해질때까지 저어주면서 끓여 쌀가루죽을 제조하는 쌀가루죽 제조단계； 상기 쌀가루죽을 33~37℃로 식히되, 상기 죽용기에 담긴 쌀가루죽의 열이 상부에서 하부로 이동되면서 쌀가루죽이 아래방향으로 수축되도록 상기 죽용기의 아래에 냉매제를 놓고 쌀가루죽을 식히는 식힘단계； 및 식은 쌀가루죽을 5~10℃에서 2~4시간 숙성시키는 숙성단계；를 포함한다.
