Soft unpolished rice and method of preparing the same

A method of preparing unpolished rice comprising the steps of:

• dipping a rice grain into water of 25 to 35° C. for 12 to 24 hours to germinate the rice and cold-storing the germinated rice at −1 to −5° C. for 1 to 5 days;
• cooking the cold-stored rice at 90 to 110° C. for 30 to 35 minutes using a cylindrical cooking tank which is capable of rotating, is injected with steam and has stirring wings;
• drying the cooked rice with hot air to obtain 20 to 23% of moisture content;
• feeding the dried rice to two knurling rollers having different rotative speeds and rolling the rice to remove a hull of the rice and expand a rice bran of the rice;
• spray-coating a dispersion to the rolled rice and fermenting the coated rice at 25 to 35° C. for 6 to 12 hours to soften the rice bran and an endosperm of the unpolished rice;
• and
• heating the fermented rice with hot air of 200 to 300° C. for 1 to 5 minutes to carbonize the rice bran.