China has a long history of cultivating colored rice and possesses abundant germplasm resources. To understand the differences in flavor substances among different colored rice varieties, this study focused on nine colored rice samples and preliminary investigated the flavor compounds present in colored rice using Simultaneous Distillation Extraction-Gas Chromatography-Mass Spectrometry (SDE-GC-MS). The results identified 165 flavor compounds from the nine samples, including acids, aldehydes, alcohols, and phenolic compounds. Among these, 22 common flavor compounds accounted for approximately 73.66~95.45% content, while 143 differential compounds comprised about 4.90~6.37% content. The major flavor substances of colored rice include linoleic acid, palmitic acid, stearic acid, nonanal, decanal, trans-2-nonenal, trans-2,4-decadienal, trans-2-decenal, octanal, diacetone alcohol, 1-octen-3-ol, 2,6-di-tert-butyl-4-methylphenol, 2,2′-methylenebis(4-methyl-6-tert-butylphenol), guaiacol, indole, and 2-pentylfuran. The findings provide foundational data and scientific evidence for investigating flavor compounds in colored rice.