Brown rice processed into a cracky state is provided to minimize the generation of brow rice flour in the production process and maintain the shape of brown rice. Brown rice processed into a cracky state is obtained by breaking a bran layer formed on a starch layer of brown rice, and forming a crack(4) on the starch layer. Thus, water easily permeates into the starch layer through the crack. A method for forming a crack on brown rice comprises the steps of: putting brown rice on a rubber material, and then pressing the brown rice by using a hard object. The method facilitates the cooking of brown rice.
