Selecting Suxianggeng 100 as the experimental variety and using the conventional rice-wheat model as a control, this study explored the effects of the rice-morel rotation model on rice yield and quality under different rotation durations. The results showed that compared to the rice-wheat model, neither the three-year nor the one-year rice-morel rotation significantly affected rice yield. However, the rice-morel rotation significantly improved rice milling quality (brown rice rate, milled rice rate, head rice rate) and eating quality (gel consistency, taste value), while significantly reducing cooking characteristics (water absorption of cooked rice, volume expansion rate, dry matter content of rice soup, iodine blue value). In summary, compared to the rice-wheat model, the rice-morel rotation model can improve rice quality without affecting rice yield, resulting in higher overall benefits.