To develop a soybean milk product using four kinds of rice (paddy rice,waxy rice,brown rice and brown waxy rice) and two kinds of pulses (yellow soybeans and black soybeans),properties varying temperature and steeping time of water absorbance index (WAI) of rice and pulses was studied.From analysis on general contents of samples,rice resulted to contain 12.4~12.7% of water,6.2~6.4 g of proteins and 0.5~1.3% of ash and pulses to contain 9.7~10.3% of water,34.3~36.2 g of proteins and 4.9~5.6% of ash.Steeping properties of rice and pulses were investigated with various conditions like different steeping temperature at 20℃,30℃,45℃ and 60℃ and different rime of 30 to 180 minutes.WAI of paddy rice and waxy rice resulted to reach equilibrium state after 30 minutes at 20℃,but WAI of pulses increased continuously.WAI of equilibrium state reached rice tended to maintain 20~28% and pulses 110~115%.