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Rice is the staple food which nutritious and important for humans daily consumption. The nutrients content in rice can be lost or reduced during the grains process. A method that can be implemented to prevent or reduced the risk of loss of nutrients content in rice is by germinating grains process. The germinating grains will increase the nutrient content of rice and grain itself. the grain will be soaked in water for several hours with variations in temperature and humidity then squeezed to germinate. The purpose of this study was: 1.) To analyze the effect of water temperature and humidity on soaking grain for the quality of rice produced. 2) to know the best temperature and humidity treatment for the quality of rice produced. The method of this research was germinating grains by variation of temperature and humidity. The variation of temperatur, 25, 30, and 35 oC 24 and those humidity, 80, 90, and 100 %. The parameters of this research, including Ash content, protein, thiamin, riboflavin, B12, mineral (Fe, Mg, Ca), antioxidant activity, water content, yield of rice milled, quality of each component, and organoleptic test. The data of this research was processed and tested by complete randomized design with one factorial, if the data found has a significantly different, data will be tested further with Duncan test. The result showed the data for Ash content, protein, color and taste of rice was a significantly different at 5% level on each treatment. For other parameters, thiamin and quality of each component was significantly different at 1% level on each treatment. The conclusion of this research, 1) Temperature and humidity variations on soaking grain can increase thiamin, riboflavin, B12, minerals, antioxidant activity, and protein levels