The Henderson's EMC model in modified form was used to fit the EMC data given by Engelset al(1987) for brown, parboiled rice. The constants in the model were related to temperature. A method to find an expression for heat of vapourization of moisture from grain was developed and demonstrated using the EMC data of brown, parboiled rice. The heat of vapourization of moisture from rice was high at low moisture contents. For moisture contents above 25% (db), the moisture inside the grain behaved almost like free water.