Rice (Oryza sativa L.) is the second most important cereal grain consumed worldwide and providing carbohydrates, proteins, fats, fibers, minerals, vitamins, etc. Rice is also considered as one of the major sources of nutrients. It has high digestibility, biological value and protein efficiency ratio owing to the presence of high concentration of lysine among all the cereals. Rice milk was prepared by cooking the soaked broken rice for the duration of 1,2,3h and blending the cooked broken rice with water at 1:1,1:2 and 1:3 ratios and physico chemical properties were analysed for the milk prepared at different soaking, cooking and blending ratios.
