Brown rice is a form of rice grains that undergo dehulling process without removal of its bran and embryo. Brown rice is less preferable compared to white rice due to have hard texture, less tasty and longer cooking time although it has higher nutritional values compared to white rice. Pre-germination process had been reported to increase nutritional aspect, sensory and cooking characteristics of brown rice which was affected by rice varieties and germination condition. This research was aimed to determine germination condition which could produce pre-germinated brown rice (PGBR) with high acceptability and high in nutritional aspect based on soaking time, pre-germination time and incubation temperature. Gamma-aminobutyric acid (GABA) and amylose content of PGBR were analyzed to determine PGBR for further analysis. PGBR with 14 h of soaking time and 24 h of pre-germination at room temperature and PGBR with 14 h of soaking time and 24 h of pre-germination at 40 oC were chosen due to high GABA and intermediate amylose content. PGBR with 24 h of soaking time and 24 h of pre-germination at 40 oC was chosen due to highest GABA content although amylose content was low. These selected PGBRs were further analyzed for chemical, cooking and sensory characteristics. Nutritional and cooking characteristic changes in PGBRs were seen with which carbohydrate, dietary fiber, gelatinization temperature and gelatinization time had positive relationship with germination time and temperature while ash content, protein content, fat content, length expansion, volume expansion, water absorption, cooking time, hardness, cold viscosity and setback viscosity had negative relationship. Soaking of 14 h and incubation of 24 h in room temperature is recommended treatment to produce PGBR since it exhibited high GABA content, satisfactory cooking characteristics, and equal-towhite rice sensory acceptability. Keyword : Brown rice, chemical, cooking, incubation temperature, pregermination time, sensory, soaking ti