Brown rice is rich in nutrients. However, it has not been accepted by most consumers for the poor taste and long time to be fully cooked. Brown rice was treated by groove ultrasonic, and the effect of ultrasonic treatment on physicochemical properties and taste quality of brown rice was evaluated. The results indicated that the white index of brown rice was increased slightly, and the light transmittance and grinding rate had little changing. The water-holdup and volume expansibility of brown rice were increased by 30~53 percentage points and 30 percentage points, respectively. The results showed that the brown rice treated by ultrasonic had a relatively complete structure of cortex. At the same time, the chemical composition and nutritional quality of brown rice was little lost. The evaluation of textural characteristics showed that the hardness of brown rice was reduced, chewiness and elasticity were increased with the increase of processing temperature, and the adhesion and adhesiveness were not changed. The results further showed that the brown rice treated by ultrasonic had a better sensory quality and can be easily accepted by consumers. The groove ultrasonic can be applied to cook high quality brown rice, which indicated that the groove ultrasonic had a certain application value in the brown rice processing and it had broad application prospects.