To produce a crispy unpolished rice puffed snack, having a dense structure, bubbles in the cross-sectional part relatively uniformly dispersed therein, good meltability in a mouth and excellent in flavor, texture and palatability by adding and mixing a protein to unpolished rice as a main raw material and then carrying out the puffing treatment.

A protein such as a vegetable protein, e.g. soybean protein in an amount of preferably 0.1-10.0wt.% is added and mixed with unpolished rice in the whole state having 92-98% pounding milling degree as a main raw material and puffing treatment thereof is then carried out to afford a puffed snack. The unpolished rice is preferably not hydrated before carrying out the puffing treatment.