PURPOSE: A processing method of brown rice is provided to boil rice without soaking rice in water and make the boiled rice soft to eat, thereby facilitating digestion. CONSTITUTION: A processing method of brown rice comprises the steps of: removing all foreign materials and scraps of rice hulls and sterilizing the rice hulls； storing rice bran at a low temperature； packaging an amount of the sterilized rice hulls and the rice bran stored at a low temperature in separate extraction bags； extracting mixed liquid from rice hulls and rice bran by heating the packaged rice hulls and rice bran in a vessel； removing parts of paraffin wax on the brown rice and parts of a rice bran layer by spinning the brown rice poured in the mixed liquid extracted from the rice hulls and the rice bran； drying the processed brown rice taken out of the mixed water extracted from the rice hulls and the rice bran； re-heating and filtering the mixed water left with parts of paraffin wax and parts of a rice bran layer after taking the brown rice out of the mixed water； carbonizing and crushing the left rice hulls, and fermenting and crushing the left rice bran. [Reference numerals] (AA) Start； (BB) End； (S100) Step of sorting and sterilizing rice hulls； (S101) Step of collecting and storing rice bran； (S102) Step of packaging the rice hulls and the rice bran； (S103) Step of extracting the mixed liquid extracted from the rice hulls and the rice bran； (S104) Step of removing parts of a paraffin wax and a rice bran layer from the surface of brown rice； (S105) Step of drying the brown rice； (S106) Step of re-processing the mixed liquid extracted from the rice hulls and the rice bran with parts of the paraffin wax layer and rice bran layer of the brown rice； (S107) Step of re-processing the rice hulls and the rice bran which remain after extracting the mixed liquid extracted from the rice hulls and the rice bran본 발명은 왕겨와 쌀겨를 이용한 현미의 가공 방법 및 그 가공물에 관한 것이다. 본 발명에 따른 왕겨와 쌀겨를 이용한 현미의 가공 방법은 (a) 왕겨의 모든
