The present invention relates to a method for manufacturing functional colored fermented rice by using natural fermentation liquid and colored fermented rice. More specifically, the method comprises the following steps: (a) preparing rice； (b) immersing the rice, prepared in step (a), in natural fermentation liquid, fermenting and coloring the rice at 25-30C for 15-20 hours； (c) drying the colored fermented rice prepared in step (b)； (d) spraying the natural fermentation liquid onto an surface of the colored fermented rice dried in step (c)； and (e) drying the colored fermented rice onto which the fermentation liquid has been sprayed in step (d). The natural fermentation liquid is manufactured by the following processes: mixing natural materials with water and heating the same at a temperature of 100-130C for 3-5 hours； cooling the heated product； mixing yeast and lactic acid bacteria or a fermentation agent comprising the yeast and the lactic acid bacteria with the cooled product and fermenting the cooled product at 20-30C for 8-12 hours； and filtrating the fermented product. The natural materials are one or more selected among turmeric, gardenia seeds, beet, aronia, purple sweet potato, red yeast, Maximowiczia chinensis fruit, green tea, chlorella, mulberry leaves, and Houttuynia cordata. According to the present invention, the high quality colored and fermented rice, which has excellent sensory properties, rich nutrients, and high digestion and absorption rates, can be manufactured. Accordingly, a high added-value can be added to rice.본 발명은 천연 발효액을 이용한 기능성 착색 발효미의 제조방법 및 그 착색 발효미에 관한 것으로, 더욱 상세하게는 (a) 쌀을 준비하는 단계와, (b) 상기 (a) 단계의 준비된 쌀을 천연 발효액에 침지시켜 25~30℃에서 15~20시간 동안 발효 및 착색하는 단계와, (c) 상기 (b) 단계의 착색된 발효미를 건조하는 단계와, (d) 상기 (c) 단계의 건조된 착색 발효미의 표면에 천연 발효액을 분사하는 단계와, (e) 상기 (d) 단계의 발효액이 분사된 착색 발효미를 건조하는 단계를 포함하며, 상기 천연 발효액은, 천연재와 물을 혼합하고, 이를 100~130℃의 온도에서 3~5시간 가열하는 과정과, 상기 가열된 가열물을 냉각하는 과정과, 상기 냉각된 냉각물에 누룩, 유산균 또는 이들 모두로 되는 발효제를 혼합하고, 20~30℃에서 8~12시간 발효하는 과정과, 상기
