The present invention relates to a manufacturing method of functional rice containing functional food useful for humans. When processed rice having functions is coated or is mixed in a mixed paste, the rice has color blurs, bad smells and bad rice tastes when is cooked. To solve such problems, there is functional rice which pulverizes rice, mixes nutrients with the rice and forms the same wherein, if the rice is cooked with general rice, the functional rice has a weak strength to be released and the rice becomes poor. The present invention invented a manufacturing method of functional rice comprising: a pulverizing step of pulverizing any one selected from white rice, brown rice or glutinous rice or a mixture of the same； an aging step of aging the pulverized rice at 10-30°C； a mixing step of mixing 1-2 wt% of nutrients comprising any one of pulverized grains or algae with respect to a weight of the aged pulverized rice, and making the same homogenization； a steaming step of pasting the mixture of the mixed rice and nutrients while dispersing steam at 100-110°C and 3-5% of moisture based on an entire weight； an extruding step of extruding the mixture of the rice and nutrients which are steamed and heated by an extruding molder； and a cut and dry step of cutting the extruded stuff by a predetermined length and drying the same. The functional rice of the present invention has no releasing or color blur when is cooked. In particular, the present invention provides no bad tastes or nutrition loss of various ingredients during cooking.본 발명은 인체에 유익한 기능성 식품을 함유한 기능성 쌀의 제조 방법에 관한 것이다.기능을 갖는 가공쌀로 코팅 혹은 혼합반죽 정도에 머물 경우 취사시 색번짐과 이취와 함께 밥맛의 변형을 이룬다. 이러한 단점을 개선하고자, 쌀을 미분화하여 영양성분을 혼합후 다시 성형한 기능미가 있다. 이러한 경우 일반 쌀과 밥을 지을 때 기능미는 강도가 약하여 풀어지면서 밥이 불량하게 된다.본 발명은 백미, 현미 또는 찹쌀 중에서 선택된 어느 하나의 쌀 혹은 이들의 혼합물을 미분화하는 미분화 공정,미립자화된 쌀을 10 내지 30 ℃의 온도에서 숙성하는 숙성공정,상기 숙성된 미분화된 쌀의 중량을 기준으로 미분화된 곡물 혹은 해조류중의 어느하나로 이루어진 영양성분을 1 ~ 2 중량% 혼합하여 균질화하는 배합공정,배합된 쌀과 영양성분의 혼합물을 100 ~ 110 ℃의 증기와 전체 중량 기
