To obtain rice cake pellets of high nutrition, good taste and texture and visual freshness, by preparing a dough mainly containing rice flour and wheat flour, further sub-ingredients such as vegetables, fishes, shells or the like, and baking the dough in a popcorn-making machine without frying.

A dough is prepared from rice flour and wheat flour as main ingredients, furthermore, using at least one selected from vegetables, fruits, fishes, shells, meat and their processed food products and baked in a popcorn- making machine. In order to produce the objective rice cake pellets, the sub- ingredients stated above are crushed with a mixer or the like, the crushed product, rice flour and wheat flour are mixed and kneaded. Then, the kneaded dough is formed in rice grain-sized granules, bean-sized granules or ping-pong ball-sized dumplings, dried and baked in the popcorn-making machine, preferably at 4.5 atmospheric pressure. The proportion of the rice flour, the wheat flour and the sub-ingredients is preferably set to 2:3:1 because the baked product gives crispy texture. The use of the vegetable and/or the fruit as sub-ingredient gives visually fresh impression.