Rice is one of important staple foods, which mainly consumed by human in daily life. One of the methods which could enhance the nutritional profile as well as functional of rice is germination process. VD20 rice, a local rice from Tien Giang province (Vietnam), was used in this study. This investigation was aimed to study the effect of ratio of rice to soaking solution (1:1-1:3), pH of soaking solution (distilled water, pH = 3-5), and time of soaking (3-6 hours) on the germination rate, moisture content of grain and total polyphenol content of germinated rice. Besides that, the impact of germination conditions, including incubation time (16-22 hours) and temperature (31-37oC), on the quality of germinated rice was also elucidated. The obtained results showed the ratio of soaking water to rice is 2.5:1 for the highest polyphenol content and germination rate. The longer the soaking time, the polyphenol content gradually decreases but the germination rate gradually increases over time. Soaking solutions with a pH of 4 for 6 hours were the most apporiate conditions for soaking VD20 rice. During the germination process, temperature and incubation time significant affected the polyphenol content and germination rate. At a temperature of 37℃ for 20 hours, the polyphenol content was highest (33.85 mgGAE/100 g) and gradually decreases with incubation time, but the germination rate gradually increases. Germination process of VD20 enhance the nutrional quality of rice, which could be seen in the increasing of phenolic compounds content. However, it also affected by various factors, as know as, soaking conditions and incubation conditions, which could further study to ultilize and optimize. The obtained product also have the promising application as the nutraceutical food.