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The analysis of glucose content in several types of rice, which are marketed in Makassar by visible spectroscopy for sugar totally and reducing sugar by Luff Schoorl method, has been researched as a means to determine and compare glucose content in red rice, black rice, and herbal ponni rice. This research covered glucose extraction by blundering rice with 80% ethanol as a solvent by adding calcium carbonate and heating it to lose the ethanol content. The qualitative analysis was conducted by adding Mollisch reagent, a purple ring, and Benedict's reagent, which added a precipitate with a red colour. The results indicated a positive reaction to the analysis. The quantitative study was conducted by adding Anthrone's reagents, then analyzed by visible spectroscopy at 540 nm. The research showed that the sugar content in several black rice is 2,860 mg/g, red rice is 5,483 mg/g, and herbal ponni rice is 8,405 mg/g. The research results of the Luff Schrool method showed reduced sugar in several black rice 41.4006, red rice 36.539%, and herbal ponni rice 21.0707%.