The objectives of this research were to develop drinking yogurt from broken-milled Riceberry. For Preparation of set yogurt the cooked rice were mixed with water for 3 different levels. This product compost of broken-milled Riceberry pasteurized milk natural plain yogurt sugar guar gum and xanthan gum. The highest acceptance (9-Point Hedonic Scale) from the panelist showed that broken-milled Riceberry at 10% was proper for this beverage than 5% and 10% (p ≤ 0.05). There was a water soluble solids at 21°Brix with a pale purple. Yogurt odor was stronger than the smell of rice.The viscosity of the product was increased as broken-milled Riceberry increasing. Then study the ratio between yogurt and syrup for drinking yogurt production three different levels were used: 30:70 40:60 and 50:50. The highest acceptance from sensory test showed the best recipe is the formula use a ratio of 50: 50 which pH was 4. 18 soluble solids was 18 °Brix. This drinking yogurt from broken-milled Riceberry had moisture ash fat protein fiber and carbohydrate was found to be 82.28±0.58 0.16±0.15 0.32±0.34 0.07±0.00 0.36±0.04 and 6.81±0.03 respectively. Moreover it was safe with the microbiological properties at 15 days storage at 4±1 ๐C passed quality standards (Notification of Ministry of Public Health. 353/2013).