Rice (Oryza sativa L.) is an important source of carbohydrates, considered a valuable food for human nutrition. Aromatic rice is a subgroup with special characteristics such as a strong aroma derived from 2-acetyl-pyrroline. The aim of this study was to characterize the IAC 500 Brazilian aromatic rice regarding its proximate composition, amylose content, vitamin E, and fatty acid composition. The samples were analyzed for moisture, protein, ash, lipids, carbohydrate, and total energy. Amylose content was analyzed by a colorimetric method. The fatty acid methyl esters (FAME) were analyzed by GC-FID, identified by comparison with FAME standards, and quantified by internal standardization (23:0 internal standard). Vitamin E (α-, β-, γ-, δ-tocopherol and tocotrienol) was analyzed and quantified by HPLC-DAD. The grain had a proximate composition (g/100g of rice) of: moisture (14.06), ash (0.44), protein (6.36), lipids (0.92), carbohydrate (78.23), amylose (23.49), in addition to food energy of 346 (kcal/100g). The major fatty acids (mg/g of rice) were the unsaturated fatty acids linoleic (18:2n6, 2.13) and oleic (18:1n9, 1.95), and the saturated fatty acids palmitic acid (16:0, 1.53). Smaller amounts of the saturated fatty acids myristic (14:0), lignoceric (24:0), arachidic (20:0), and behenic (22:0) were found, as well as α-linolenic unsaturated fatty acids (18:3n3), cis-11-eicosenoic (20:1n9), and palmitoleic (16:1n9). The main forms of vitamin E (mg/100g of rice) present in the rice sample were the α and γ isomers of tocopherol (0.13 and 0.046, respectively) and tocotrienol (0.043 and 0.188, respectively). The β and δ isomers were not detected. Vitamin E expressed as α-tocopherol was 0.15 mg/100g of rice. Rice is a major source of carbohydrates and an intermediate source of protein. More than aroma quality, aromatic rice has important unsaturated fatty acids, in addition to vitamin E, an important antioxidant.