The preservation and stability of rice milk products are critical for their commercialization. This study focuses on the effects of homogenization and pasteurization on the stability and microbial safety of rice milk produced from VD20 broken rice, a variety cultivated in Go Cong, Tien Giang, Vietnam. Experiments were conducted by homogenizing the rice milk at four rotational speeds (6000, 8000, 10,000, and 12,000 rpm) for varying durations (5, 10, 15, and 20 min) and pasteurizing temperatures ranging from 80 °C to 95 °C. Homogenization was performed using an IKA T50 ULTRA-TURRAX