Rice beer is a kind of alcoholic beverage (ethanol content approximately 6% v/v) which is popular in Asian countries. It is prepared from rice and considered to have both medicinal as well as nutritional values. In India, it is prepared and used by certain indigenous communities inhabiting mainly Eastern and Northeastern parts of the country. In Northeastern India, indigenous communities like Bodos, Deoris, Misings, Ahoms, etc., are known for long for their practices in the preparation of traditional alcoholic beverages from rice. Physicochemical properties like pH, acidity, and ethanol content of traditional rice beers prepared by these communities are similar to those of commercial beers like Fosters and Kingfisher. However, color, flavor, and total solid contents of these rice beers are different from those of commercial beers. Rice beers contain good amounts of carbohydrate and protein. Metals in food and beverages have both nutritional value as well as toxicity. The concentrations of sodium, potassium, chromium, manganese, iron, cobalt, nickel, copper, zinc, cadmium, and lead in rice beer have been reported. In India, rice beer is yet to be widely recognized as a commercial commodity mainly because the methods used in the preparation of rice beers are not based on sound scientific protocols. Quite often, the poor hygienic conditions adopted during the fermentation process are of serious nature. Complete physicochemical evaluation of rice beers is essential for commercialization. Commercialization of this commodity would help to improve the economic condition of the ethnic communities who depend on selling rice beer for their livelihood. This chapter discusses details of methods of preparation as well as physicochemical composition of rice beers from Eastern and Northeastern parts of India.