The present invention relates to restorable rice and a manufacturing method thereof. Rice is a raw material for the restorable rice, and an improved puffing method is applied to the restorable rice. In particular, the manufacturing method of the restorable rice comprises the steps of washing, soaking, steaming, firstly drying, pressing, secondarily drying, and puffing the rice. The restorable rice manufactured by the method of the present invention: has a water content of 8 w/w% more or less； includes air pores inside a grain of the rice； and has a surface on which microcracks are formed. Therefore, the restorable rice rapidly absorbs water and is quickly restored. The restorable rice manufactured by the method of the present invention more rapidly absorbs water and is more quickly restored than restorable rice manufactured by the conventional method does and is. Therefore, the restorable rice of the present invention: can be quickly cooked； can be cooked in an easy manner such as using hot water or a microwave； has taste and texture similar to ones of common rice； has a small risk of microbial growth； and is stored and distributed in an easy manner because the restorable rice is light.본 발명은 쌀을 원료로 하여 개량된 팽화 기법을 적용한 복원용 밥 및 그 제조방법에 관한 것으로, 보다 상세하게는, 세척-침지-증숙-1차건조-압편-2차건조-팽화과정을 거쳐 복원용 밥을 제조하는 방법 및 상기 방법으로 제조되고, 수분함량이 8(w/w)% 내외로 쌀알 내부에는 기공이, 표면에는 미세한 균열이 형성되어 있어 수분흡수가 빠르며 복원시간이 짧은 복원용 밥에 관한 것이다. 본 발명에 따라 제조된 복원용 밥은 기존의 방법으로 제조된 복원용 밥보다 수분흡수가 빠르고 복원시간이 짧아 단시간에 조리가 가능할 뿐만 아니라 열수 또는 전자레인지 사용 등의 간단한 방법에 의해 조리될 수 있으며, 맛과 식감에 있어서, 일반밥과 흡사하고, 미생물 번식의 위험이 적고 중량이 가벼워 보관 및 유통이 편리하다.
