BACKGROUND: The study investigates how varying germination times affect the nutritional, thermal, and pasting properties of red rice. Germination was conducted over 32 h, with aliquots collected every 2 h starting from 18 h for property evaluation. RESULTS: At all evaluated germination times, the red rice samples exhibited low to intermediate amylose levels, while resistant starch content remained relatively constant (approximately 15-20%). Structural changes in the starch were observed: the peak viscosity decreased, maximum gelatinization of the granules occurred at 76 °C, and spectroscopic bands characteristic of this polysaccharide were detected at 3400 cm CONCLUSION: The thermal properties of the grains remained unchanged, as did the starch digestibility, suggesting the potential application of this flour in gluten-free bakery products. © 2025 Society of Chemical Industry.