Rice is the main food a half of the world’s population. Approximately 90% of the world’s rice is grown and consumed in Asia. Thailand is a major production and improving strains of rice. Currently, consumers tend to eat more brown rice, especially black brown rice. Black brown rice is high nutrition values, enriched with anthocyanin and proanthocyanidin that are beneficial for health and reduces the risk of illness. The rice can be consumed directly and processed into various products of interest, which help increasing the value of the rice. One of interesting product group include beverage and soup. The production of these products need to prepare the quality rice slurry. This report demonstrated preparation variables affecting quality of rice slurry. The variables such as rice flour to water ratio, temperature, time , homogenization and pH in different preparations result to the quality of rice slurry. For example, increased water ratios resulted in rice slurry with decreased lightness (L*), redness (a*), yellowness (b*) and viscosity. Therefore, the production need to control variables in preparation for proper to achieve quality rice slurry and lead to quality product and accept consumer