With increasing environmental pollution and paying more attention to healthy body, functional foods become more and more popular in the world. As a member of rice family, pigmented rice is rich in trace elements, anthocyanins, alkaloids and other functional ingredients and has become one of the hotspots of functional food research and development. In this study, 214 lines from japonica rice cross combination Longjin 1/Xiangruanmi 1578 were employed, and the variation and correlation among total anthocyanin content, grain color grade and thousand grain weight of brown rice were analyzed. Grain color grade of brown rice ranged from 1 to 9, mean was 4.98 and the coefficient of variation was 57.87%. Total anthocyanin content of brown rice ranged from 0 to 5459.34 mg/kg, mean was 834.47 mg/kg and the coefficient of variation was 191.96%. Thousand grain weight of brown rice ranged from 11.96 to 26.24 g, mean was 17.75 g and the coefficient of variation was 12.89%. The total anthocyanin content, grain color grade and thousand grain weight of brown rice did not follow a normal distribution, but right skewed distribution, and among which total anthocyanin content of brown rice showed the largest skew degree. The kurtosis coefficients of total anthocyanin content and thousand grain weight of brown rice were positive, indicating a sharp peak. However, the kurtosis coefficient of grain color grade of brown rice was negative, indicating a flat peak. The total anthocyanin content of brown rice was extremely significant positive correlated with grain color grade of brown rice, and the correlation coefficient was 0.69. The total anthocyanin content and grain color grade of brown rice were extremely significant negative correlated with thousand grain weight of brown rice, and correlation coefficients were -0.20 and -0.34, respectively. Compared with high parent Longjin 1, the total anthocyanin content of brown rice of 27 lines increased extremely significant, accounting for 12.62% of 214 F5 lines. This study will lay the foundation for germplasm innovation of high anthocyanin rice.