The present invention relates to a method of making bean curd using rice in which 65-70 wt % of soya beans and 30-35 wt % of parched rice in about a total weight of 5 kg for one block of bean curd are soaked, and in which the soya beans are soaked for about 8-12 hours and the parched rice is soaked for about 2 hours in water. The soya beans and parched rice are then mixed and ground into a powder with the addition of 15 g of a defoaming agent and 60 g of water. Bean curd refuse is filtered by passing the mixture through a filter, and then the remaining parched rice/soya bean milk is boiled at 80-99° C. Water and 42 g of magnesium chloride added to the heated parched rice/bean curd milk, 14 g of salt or JukYum (salt roasted in bamboo) is added and the mixture is coagulated. The coagulated mixture is then mashed to a diameter or 3-4 cm and then pressed. Accordingly, consumers' health can be improved by the bean curd containing rice, and it is possible to satisfy various tastes of the consumers by providing high-quality bean curd.
