Colored-rice consists of several components that contain a volume of antioxidant substances such as anthocyanin, gamma oryzanol, tocopherol, tocotrienol including the phenolic compound. Previous studies showed that several kinds of rice are composed of antioxidant activities. Black sticky rice (Oryza sativa var. glutinosa) is a local colored-rice in the North and Northeast of Thailand. It contains high amount of the antioxidants. However, the study of antioxidant activities in Thai black sticky rice is not clarified. Therefore, this study focused on the antioxidant of black sticky rice. It was extracted with 75% ethanol and freeze dried. Anthocyanin was quantified by pH differential method, total phenolic compounds was measured by Follin Ciocalteu reagent assay, the reducing power of Fe³⁺ was performed by ferric reducing antioxidant power assay. Finally, its ability to eliminate free radicals was determined by DPPH method. The results showed that the black sticky rice contains monomeric anthocyanin pigment 6.2781±0.2274 mg/g dry weight, phenolic compounds 0.147±0.0058 mg gallic acid/g dry weight. This rice showed a reducing power   0.1096±0.0088 mg ascorbic acid/g dry weight and IC₅₀ of DPPH radical scavenging 0.16 mg/ml or 59.6160±0.6103 %/g dry weight. These results demonstrated that red rice might be used as a natural antioxidant which could be applied to supplement products for medical treatment in the future.