There is an increase need and demand to update Malaysian Food Composition Database (FCD) which was last updated in 1997. The current FCD program was designed to expand the quantity and improve the quality of the existing database. The present work was aimed to determine the nutrient content of commercial rice products from three rice varieties classified as raw and processed foods, namely Basmati, Siam, and Fragrant rice. A total of six brands from each type of rice were sampled from a local supermarket within Klang Valley. Analyses were carried out for 27 nutrients that include proximate (Energy, Water, Protein, Fat, Carbohydrate, Total Dietary Fibre, and Ash), minerals (Magnesium, Calcium, Sodium, Iron, Zinc, and Copper), water soluble vitamins (C, B1, B2, B3, B6 and B9), fat soluble vitamins (A and E), total sugar, fatty acids (total saturated fat, total monounsaturated fat and total polyunsaturated), trans fatty acids, and cholesterol. The three rice varieties were found to contain comparable nutrient levels except for vitamin C, B1, A, E and total sugar which were not detected in all samples. The fatty acid (total saturated, total monounsaturated, and total polyunsaturated) as well as trans- fatty acid were detected at very low levels. Cholesterol was not detected in all samples. These findings can be utilised in raising public awareness and assistance to better estimate nutrient contents and intake depending on the varieties of rice.