To provide a new artificial rice richly containing the nutritious components of a soybean such as proteins, lipids, edible fibers, isoflavone, etc., having an eat feeling of the substitute of cooked rice or similar to that of the rice, without having foreign feeling in appearance, without feeling the foreign feeling by mixing with the cooked rice and capable of being eaten without having any resistant feeling, and to provide a method for producing the same.

This artificial rice is obtained by using the soybean as a main raw material, and having 63.0 to 72.0 L value and -1.0 to 4.0 (a) value in the color system of L*a*b*. The method for producing the artificial rice is provided by using soybean flour prepared by pulverizing the soybeans without performing heat-treatment as the raw material soybeans, putting the raw material in an extruder, kneading the material while heating the temperature of its intermediate barrel at 70 to 150C, extruding the kneaded material for forming the form of rice grains and drying the obtained rice grain-formed materials at 90C.