Water absorption characteristics of brown rice and ultrasonic treated brown rice were measured at six temperatures. Pelegs equation was used to model the water absorption below 60℃, and the water absorption character of brown rice above 60℃ was also investigated. It revealed that ultrasonic treatment significant accelerated the water absorption properties of brown rice. Pelegs equation fit the measured moisture data below 60℃ well, the coefficients of regressions r2≥0.996 and there had no significant difference between the measured and predict moisture content (R＜5%).