This study was conducted to determine the optimal milling condition including moisture content (11, 13, 15, 17, and 19%) and kernel temperature (0, 10, 20, 30, and $40^{circ}C$) of brown rice to produce milled rice with predominant eating quality, which was examined by a sensory evaluation. Intensity of glossiness and taste on cooked rice decreased with the increase of moisture content and kernel temperature of brown rice, whereas yellow color and off-flavor intensity increased (p <0.001). Quality scores of appearance, flavor, taste, texture, and overall eating quality showed relatively higher value in below kernel temperature $20^{circ}C$, particularly in moisture content 15 and 17% at kernel temperature 0 and $10^{circ}C$, whereas ${geq}15%$ of moisture content at kernel temperature $40^{circ}C$ showed very low quality scores (p <0.001). Consequently, optimum milling condition of brown rice should be moisture content 15.7% and kernel temperature $0-10^{circ}C$ for the production of milled rice with good eating quality.