Rice (Oryza sativa L.) is one of the most important crops worldwide, providing much of the calorific needs for half of the global population. Economic development and rising living standards have led to the demand for rice gradually shifting from satisfying the need to "be full" to satisfying the need to "eat well," and combining flavor with nutrition is essential for the latter. Much research has focused on improving the eating and cooking quality (ECQ) of rice to meet the demand for "tasty." However, effort to improve comprehensive nutrition in rice remains fragmented.