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The stages of post-harvest processing have a very large influence on the yield and quality of rice produced. At the time of grinding grain, husks and bran are often wasted and used as animal feed. Whereas, we know that the nutritional content is high. Through the process of germination of grain, the nutrient content in husks and bran can be used to increase the nutritional content of rice. The purpose of this study was to determine the effect of grain immersion and germination on the quality of rice produced. The method of this research was germinating grains by variation of soaking and incubation time. The duration of grain soaking, 12, 18, and 24 hours and incubation time period, 18, 24, and 30 hours. The parameters of this research, including ash content, protein, thiamin, Fe, Mg, yield of rice milled, physical quality, and organoleptic test. The data of this research was processed and tested by complete randomized design with one factorial. The result showed, ash content, protein, organoleptic test (color and taste) of rice was a significantly different at 5% level on each treatment. For other parameters, thiamin and physical quality was significantly different at 1% level on each treatment. The best treatment during the germinating grains process towards the quality of rice was soaking at 12 hours and incubation time 30 hours with length of grain sprout was 1 cm.