Chinese has been taking sorghum rice as food for centuries. Gas chromatography ion mobility spectroscopy (GC-IMS) was applied to analyze the changes of volatile compounds in sorghum rice during cooking process. It was found that the main volatile compounds in sorghum rice included ketones, aldehydes and esters. The aromatic components of cooked sorghum rice included phenylacetaldehyde, hexanal, 2-pentaylfuran and hexyl acetate. The strongest aroma was marked when cooked between 40 and 60 minutes with the highest number of volatile species being detected. The result of variance analysis showed that sorghum rice could demonstrate more flavor information after cooking. Therefore, it was suggested to analyze volatile compounds of sorghum after cooking to improve the resolution.