Abstract: A nutritional beverage was developed by combination of black kerneled rice and milk.Appearance,texture,taste and flavor were chosen as sensory index and the prescription was determined by orthogonal experiment.In addition,the stability also were analyzed by turbiscan technology using six months shelf-life UHT milk as control.The results showed that the prepared sample containing 50.0% milk,5.5% black kerneled rice powder,0.20% emulsifier,4.0%sugar had the best sensory character.For the stabilities of black kerneled rice milk,one compound-stabilizer including 0.20% Microcrystalline Cellulose（MCC）,0.15% modified starch and 0.02% к-carrageenan was better than the another one composed of 0.2% MCC and 0.15% modified starch.Moreover,the stabilities of samples were both better than that of the control.Therefore,two above compound-stabilizers can satisfied the need of the stability of black kerneled rice milk in six months shelf-life.