A method for manufacturing a high-content slow-digesting starch and resistant starch rice burger. The main raw material is brown rice, and the main raw materials are supplemented with auxiliary raw materials such as rice, fragrant rice, and rice bran, and the main raw materials added with auxiliary raw materials. Cook with water at a weight ratio of 1: 1 to 1: 1.5 until cooked through, then place it in a mold and shape it at 7 ° C to -20 ° C for aging for 1 to 2 days to make it. High content slow digestion starch and resistant starch rice burger.一種高含量慢速消化澱粉及抗性澱粉米漢堡之製作方法 ，其主原料為糙米，並於主原料內添加在來米、香米、米糠等副原料，並將添加有副原料之主原料與水以1:1至1:1.5之重量比烹煮至熟透，再將其置入模具內塑型，並放置於7℃至-20℃之間進行老化1至2天以製成具有高含量慢速消化澱粉及抗性澱粉米漢堡。
