Rice false smut is one of the three major diseases affecting rice, and its incidence has shown an increasing trend in recent years. This study utilized rice varieties Hanyou 216 and Yongyou 1540 as experimental materials to analyze the impact of the disease grade of rice false smut on the processing quality, appearance quality, and nutritional quality of rice. The results indicated that the disease severity on individual panicles was mainly at levels 1 and 3 for both varieties. As the disease level increased, the grain quality of both varieties gradually declined, with more severe infection leading to greater quality deterioration. Specifically, in terms of processing quality, the brown rice rate, milled rice rate, and head rice rate decreased by 0.45%-4.80%, 0.18%-8.70%, and 0.84%-14.35%, respectively. For appearance quality, the chalky grain rate increased from 5.1% to 21.2%, and the chalkiness degree increased from 0.21% to 4.32%. In cooking and eating quality, gel consistency exhibited an initial increase followed by a decrease with rising disease severity, whereas the alkali spreading value gradually declined. The influence of false smut on nutritional quality indicators, such as protein and amylose content, did not show a clear trend. In conclusion, rice false smut has a significant adverse impact on grain quality.