This study was conducted to measure the quality characteristics of rough rice during low temperature drying by using an experimental dryer and heat pump with a capacity of 150kg at four temperature levels of 20, 30, 40, and $50^{\circ}C$. The quality and proper drying temperature of rough rice was investigated by measuring variations in moisture content, crack rates, germination rates and cooked rice. Temperatures over $40^{\circ}C$ is considered a high-temperature area, and below $40^{\circ}C$ is considered a low-temperature area. The drying rates were 0.3, 0.6, 0.9, and 1.3%/hr, and the crack ratios were 0, 1.6, 6.8, and 24.2% at the drying temperatures of 20, 30, 40, and $50^{\circ}C$, respectively, which showed that the higher the drying temperature was, the higher the drying rate and crack rate was. Therefore, 20 and $30^{\circ}C$ were found to be appropriate drying temperatures for avoiding crack formation, and $50^{\circ}C$ was inappropriate. At $40^{\circ}C$, the operation methods needed to be modified to limit cracking, such as increasing the tempering time. Also, as the drying temperature increased, the germination rate decreased. Germination rates at 20 and $30^{\circ}C$ were suitable for using the rough rice as a seed, and those at 40 and $50^{\circ}C$ were over 80%, which is the minimum allowable percentage. In the sensory evaluation of cooked rice, the quality of appearance, taste, and texture varied as a function of drying temperature. When considering these factors, the cooked rice that was dried at 20 and $30^{\circ}C$ was better than the cooked rice dried at high-temperature. Consequently, in view of drying temperature and rates, the best conditions for drying rough rice were below $30^{\circ}C$ and below 0.6%/hr.