We analyzed the following three kinds of radical scavenging activities of black rice and processed black rice: DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity, hydroxyl radical scavenging activity and superoxide radical scavenging activity. The latter two (that is, the hydroxyl radical scavenging activity and the superoxide radical scavenging activity) were measured using the Electron Spin Resonance (ESR) spin trapping method. The processed black rice was extracted with 80％ ethanol. On the other hand, the black rice and roasted black rice were extracted with either 80％ ethanol or hot water. The roasted black rice extracted with hot water showed a higher value in its radical scavenging activity than the black rice extracted with hot water. We showed that the roast process had an effect on the radical scavenging activity. We examined relations between the three kinds of radical scavenging activities with the tests of Speaman's correlation coefficient. We then found a correlation between the three types of radical scavenging activities in the black rice and the roasted black rice. On the other hand, in the processed black rice, a correlation was found only between DPPH radical scavenging activity and superoxide radical scavenging activity.