The phenolic and flavonoid contents, and antioxidant activity are significantly and positively correlated [11; 14]. The pleasant aroma of rice during or after cooking is an important preference factor for the consumer [15]. This pleasant odor has been extensively studied. The major volatile compound of raw and cooked rice is 2-acetyl-1-pyrroline (responsible for popcorn aroma) [9]. BR varieties with a relatively strong aroma have been identified, and contain more 2-acetyl-1-pyrroline, guaiaicol, indole, and \(p\)-xylene than white rice (WR) [16]. [PERSON] et al. [9] compared the volatile aroma compounds of BR and RR. The main volatiles of RR were identified as myristic acid, nonanal, (\(E\))-\(\beta\)-ocimene, and 6,10,14-trimethyl-2-pentadenone. In BR, these were myristic acid, nonanal, caproic acid, pentadecanal, and pelargonic acid. To date, only few metabolomic studies on pigmented and non-pigmented rice have been published. In one such study, [PERSON] et al. [3] reported that the levels of flavonoids and carotenoids in pigmented rice are positively correlated. Furthermore, [PERSON] et al. [11] showed that the levels of all phenolics and shikimic acid are positively correlated in BR and WR. In another study, [PERSON] et al. [17] observed that phenolic acid composition of rice grain is determined by environmental factors rather than genetic factors. Furthermore, [PERSON] et al. [18] presented metabolic explanation for the yellowing mechanism during rice storage using non-targeted metabolomics. However, to date, no reports on the correlations between monoterenes, sesquiterpenes, triterpenes, and tetraterpenes in non-pigmented and pigmented rice have been published. The various metabolites present in pigmented rice have been studied in detail. However, to the best of our knowledge, comprehensive metabolic profiling, including that of primary and secondary metabolites in various pigmented rice cultivars is lacking, as is the understanding of metabolic networks linking big data from metabolite profiling with metabolic pathways. In this study, we present a comprehensive interpretation of metabolic networks in rice. Non-pigmented (WR), red-pigmented (RR), and black-pigmented (BR) rice were analyzed. We performed extensive metabolite profiling of primary and secondary metabolites, specifically, organic acids, sugars, sugar alcohols, amino acids, phenolic acids, flavan-3-ols (catechin and epicatechin), anthocyanins (peonidin-3-\(O\)-glucose and cyanidin-3-\(O\)-glucose), tocopherols, carotenoids, phytosterols, fatty acids, and volatiles by using gas chromatography-quadrupole mass spectrometry (GC-qMS), GC\(\times\)GC-time-of-flight (TOF) mass spectrometry (MS), GC-flame ionization detection (FID), head-space (HS)-GC-TOF-MS, high-performance liquid chromatography (HPLC), and LC-MS. To interpret the generated big data to allow understanding of metabolic differences between the rice samples, multivariate statistical analyses (principal component analysis, PCA; partial least squares discriminant analysis, PLS-DA; orthogonal partial least squares discriminant analysis, OPLS-DA; Pearson's correlation analysis; and hierarchical clustering analysis, HCA), and a tool for visualization and analysis of metabolic pathways (PathVisio 3.3.0) were used. The study considerably broadens the understanding of rice metabolome in different rice cultivars, and may be used to inform the breeding of new cultivars.