Crop soaking, a hydration process driven by diffusion, is essential for applications such as milling and germination. This study investigated the moisture absorption of rice kernels during soaking, considering factors like pressure and temperature. The experimental data were analyzed using the Peleg model to understand hydration kinetics, revealing a strong correlation between empirical and regression data, with determination coefficients mostly exceeding 0.99. The study also assessed soaking hydration resistance, identifying contributions from various rice layers, including the husk and bran. Moisture content increased gradually with soaking time, with higher temperatures enhancing absorption. Under normal pressure, white rice absorbed water faster than paddy and brown rice, with brown rice exhibiting higher hydration resistance. Interestingly, paddy rice soaked faster than brown rice under certain conditions due to the air layer between husk and bran, which was eliminated under vacuum or higher temperatures, though the water replacing the air remained unabsorbed. This study aggregated hydration resistance from each kernel to determine layer resistance and specific diffusivity of husk and bran.