A rice beverage was created using brown and white rice through roasting, enzyme hydrolysis, filtration, and packaging. The beverage contains natural nutrients from both types of rice and has a sweet, pleasant rice flavor. The key techniques for making the beverage were studied, with optimal roasting conditions of 190°C for 20 minutes for white rice and 180°C for 20 minutes for brown rice. The optimal enzyme hydrolysis conditions were found to be 2% Protease, 125 u/g Glucamylase, at 50°C for 7 hours.