Ultrasonic probe was used for the treatment of brown rice, with two key parameters of moisture content and solid losses as indicators. The optimum cooking time of brown rice was evaluated and the optimum processing conditions of brown rice were obtained. The results indicated that ultrasonic treatment combined with heating method had no significant effect on shorten of brown rice cooking time. For the treatment of ultrasonic probe without heating, the optimum cooking time of brown rice was 30 min with the amplitude of ultrasonic probe of 8 and temperature of 50℃. For the ultrasonic probe processing with controlled temperature, the cooking time of 25 min was needed for brown rice treated with ultrasonic probe at temperature of 50℃ and the amplitude of 8. In addition, the chemical composition and nutritional quality of brown rice were little losing, the appearance, color, smell, hardness, viscosity and acceptance of brown rice were more acceptable under the condition of ultrasonic probe processing with controlled temperature than those of others. That is, ultrasonic probe combined with controlled temperature can be applied to cook high quality brown rice. Therefore, ultrasonic probe treatment provides a new train of thought for the processing of brown rice and it has broad application prospects.