PURPOSE: A manufacturing method for black garlic rice is provided to use a barley stone jar and a double boiler to manufacture a black garlic, and then to use the black garlic and a black garlic essence to manufacture the black garlic rice. CONSTITUTION: A manufacturing method for black garlic rice is as follows: Six-segmented garlic is washed(S110)； The washed garlic together with water are put into a barley stone jar in the ratio of 2:1 where the barley stone pot is put into a double boiler, and cooked in the double boiler for 40-50 hours at a maintained temperature of 110-130 deg. C(S120)； The black garlic is put into a barley stone jar, accommodated in a refrigerator, and matured for 4-5 days at a maintained temperature of 5-0 deg. C(S130)； The matured black garlic is mashed together with the black garlic essence(S310)； The mashed black garlic and black garlic essence are put into the barley stone jar and then matured for 4-5 days at a maintained temperature of 5-0 deg. C in the refrigerator(S320)； The washed rice, the black garlic, and the black garlic essence are well mixed in the ratio of 20:1:3, added with water, and then heated for 15-18 minutes at 99-100 deg. C for rice cooking； The heating for rice cooking stops and then the rice is let stand for 10-16 minutes for manufacturing(S330). [Reference numerals] (AA) Start； (BB) End； (S100) Step of manufacturing black garlic； (S110) Process of preparing raw materials； (S120) Process of making into black garlic； (S130) Process of first aging； (S300) Step of manufacturing black garlic rice； (S310) Process of mashing； (S320) Process of second aging； (S330) Process of making black garlic rice본 발명은 맥반석 항아리와 중탕기를 이용하여 흑마늘을 제조한 후 제조된 흑마늘을 이용하여 영양이 높은 흑마늘 밥을 제조하는 흑마늘 밥 제조방법 및 흑마늘 밥에 관한 것으로,상기에 따른 본 발명 흑마늘 밥 제조방법은 흑마늘화하기 위한 원료 마늘로 6쪽 마늘을 세척하는 원료준비 과정(S110)과, 세척된 마늘을 물과 함께 맥반석항아리에 2:1의 부피비율로 담고 중탕기에 넣어 110℃ ~ 130℃의 온도를 유지하면서 40시간 내지 50시간 동안 중탕하여 이루어지는 흑마늘화 과정(S120)과, 상기 흑마늘화 과정(S120)에서 완성된 흑마늘을 맥반석 항아리에 담아 냉장실에 넣어 5℃ ~1
