Soaking is one of the important steps of the parboiling process. In this study, we investigated the effect of changes in different sodium chloride (NaCl) content (0%, 1.5% and 3.0% NaCl, w/v) of soaking media and soaking temperatures (30?C, 45?C and 60?C) on the phenolic compounds (?-tocopherol, ?-oryzanol) and on the fatty acids of glutinous rice, compared with unsoaked samples. Overall, the total phenolic content, total phenolic acids, ?-oryzanol, saturated fatty acid and mono-unsaturated fatty acid of the glutinous rice showed an increasing trend as NaCl content and soaking temperature increased, while ?-tocopherol and polyunsaturated fatty acids decreased. Soaking at 3.0% NaCl provided the highest total phenolic content, total phenolic acids and ?-oryzanol (0.2 mg GAE/g, 63.61 ?g/g and 139.76 mg/100 g, respectively) for the soaking treatments tested. Nevertheless, the amount of ?-tocopherol and polyunsaturated fatty acid were found to be the highest (18.30/100 g and 39.74%, respectively) in unsoaked rice.