The effects of soaking temperature on head brown rice yield (HBRY) varied with cultivars and commingles (Table 1). In the present study, HBRY, instead of head milled rice yield, was used to represent the milling yield of rice after soaking in order to avoid the influence of chalky kernels that tend to break during milling. The rough rice that was not subjected to soaking was used as a control. The HBRY of all individual rice cultivars, except XL753 (XL), increased after soaking and with increasing soaking temperature, and the greatest HBRY was obtained when the soaking temperature was closer to but still below the To.