In many nations, rice is the main dietary source. 95 percent of the world's rice demands are met by Asia. Because of its unique sensory qualities, high nutritional content, and, primarily, because of its advantageous health features, black rice has attracted growing amounts of attention. Germination has been found to be a low-cost and efficient process for enhancing grain quality. Response surface Methodology (RSM) two factor and three level Central Composite Design (CCD) was employed to optimize the germination conditions of black kavuni. Based on the optimization, the optimized soaking and germination condition was 16 hours soaking and 48 hours of germination. The effect of response variable was overall acceptability (8.98), cooking time (24.47) and anti-oxidant activity (80.25). The texture and the quality attributes of brown rice can be enhanced through germination and it will be the future food for the upcoming generations due to it improve quality characteristics.