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Rice (<i>Oryza sativa</i> L.) is enjoyed as the staple food for more than half of the world’s population and consumed with little processing like dehulled, milled, and cooked because of its flavour and texture. Some cultivars, like aromatic rice, are praised over others due to their unique quality with special aroma and flavour with cooking. Aroma and flavour are considered as one of the most significant factors which may be regarded as the source of foreign exchange earnings with considered in market business, which distinguishes it from ordinary rice. The profile of rice volatile compounds has been studied by many researchers and some of them have also used SPME/GC–MS to investigate a corresponding volatile compound in rice. However, few researches have been done to study different volatile compounds in different aromatic rice cultivars that would make them more desirable than others when cooked. In this study, solid phase micro extraction (SPME) method combine with gas chromatography–mass spectrometry (GC–MS) used to identify the volatile compounds from four aromatic rice cultivars. The total identified volatile compounds in aromatic rice are 32 belong to the different chemical classes of aldehydes, alcohols, ketones, esters, furan, aromatic hydrocarbon, organic acid, and <i>N</i>-containing aromatic etc. This study showed that there is a great diversity of volatiles in aromatic rice cultivars and, with further research, this may lead to a better understanding of the combination of compounds that gives a cultivar a special aroma and flavour.