Is Rice Good for a Fever Patient? Navigating Your Diet While Sick

November 12, 2025 •

3 min read

According to OSF HealthCare, bland, starchy foods like rice, as part of the BRAT diet, are an ideal food choice for managing nausea and flu symptoms. But is rice good for a fever patient in all cases? The answer largely depends on the type of rice and the patient's specific symptoms.

Quick Summary

This article explores the safety and benefits of consuming rice during a fever, detailing why plain white rice is often recommended for its digestibility and how to use it in comforting, hydrating meals. It contrasts white and brown rice options and offers a comprehensive guide to other beneficial foods and liquids to aid recovery.

Key Points

Plain White Rice: Easily digestible and a good source of simple carbohydrates for quick energy during illness, making it suitable for fever patients, especially those with an upset stomach.
Avoid Brown Rice: The high fiber in brown rice can be difficult for a weakened digestive system to process; plain white rice is the better option during a fever.
Stay Hydrated with Rice Water: Kanji, the water from boiled rice, is an excellent natural electrolyte drink for replenishing fluids lost from fever, sweating, or diarrhea.
Best Preparation: Plain boiled rice, rice kanji, or comforting dishes like khichdi or curd rice are ideal ways to consume rice while sick.
Combine with Other Nutrients: Pair rice with lean protein (like soft chicken) or easily digestible vegetables to create a balanced, nourishing meal.
Complement with Fluids: Combine a simple rice dish with broth, coconut water, or herbal tea to ensure proper hydration, which is critical during a fever.

The Role of Diet During a Fever

When you're sick with a fever, your body is working overtime to fight off infection, which increases your metabolic rate and burns more calories. This makes proper nutrition and hydration crucial for a speedy recovery. Your appetite may decrease, and your digestive system may become more sensitive. The best foods for a fever patient are those that are easy to digest, help maintain hydration, and provide essential energy and nutrients.

Why Plain White Rice is Often a Good Choice

Plain white rice is frequently recommended for fever patients, especially those experiencing nausea or an upset stomach. This is primarily due to its easy digestibility and bland nature.

Digestibility: White rice is a refined carbohydrate, meaning most of the fiber has been removed. This makes it much gentler on a sensitive or inflamed digestive system compared to whole grains like brown rice.

Energy Source: As a carbohydrate-rich food, white rice provides a quick and easily absorbable source of energy for your body. This is vital for sustaining strength when your appetite is low.

Versatility: Plain rice can be prepared in various comforting ways that are well-tolerated during a fever:

Rice Kanji (Rice Water): The starchy liquid from boiled rice, known as kanji, is a traditional remedy for its hydrating and electrolyte-replenishing properties, particularly useful for patients with vomiting or diarrhea.
Khichdi: A classic Indian dish combining rice and moong dal, khichdi is protein-rich and easy on the stomach.
Curd Rice: Bland and soothing, curd rice is a source of probiotics that can aid gut health, though it should be avoided if you also have a cough or sore throat.

White Rice vs. Brown Rice During a Fever

While brown rice is generally considered healthier due to its higher fiber and nutrient content, these very qualities can make it a poor choice during a fever.


Feature	Plain White Rice	Brown Rice
Fiber Content	Low	High
Digestibility	Very easy; gentle on the stomach.	Slower and more difficult to digest for a weakened system.
Ideal For	Patients with nausea, diarrhea, or upset stomach.	General health, but not ideal during acute illness.
Nutrients	Often enriched with folate and iron.	More fiber, manganese, and antioxidants.
Glycemic Index	High; causes a quicker sugar spike.	Lower; provides a more sustained energy release.

For a patient with a fever, especially one with a sensitive stomach, the easier digestibility of white rice is generally prioritized over the added fiber of brown rice.

Essential Hydration and Other Foods

Staying hydrated is the most important aspect of managing a fever, as it helps regulate body temperature and replenish fluids lost through sweating.

Recommended fluids:

Broth: Warm chicken or vegetable broth is excellent for hydration, electrolytes, and soothing a sore throat.
Coconut Water: A natural source of electrolytes, including potassium, to help replace what is lost during a fever.
Herbal Tea: Ginger or peppermint tea can help with nausea, and warm tea in general can ease congestion.

Other easy-to-digest foods:

Bananas: Part of the BRAT diet, bananas are soft, bland, and provide electrolytes.
Steamed Vegetables: Lightly cooked vegetables like carrots and spinach are easier to digest than raw ones and provide essential vitamins and antioxidants.
Lean Proteins: Softly cooked eggs or diced chicken can provide needed protein for recovery.

Foods to Avoid During a Fever

Some foods can be hard to digest, worsen inflammation, or cause dehydration, making them detrimental during a fever.

Avoid:

Spicy and Fatty Foods: These can irritate the stomach and are difficult to digest.
Excessive Sugar: Processed foods high in sugar can contribute to inflammation.
Caffeine and Alcohol: These beverages can lead to dehydration.
Raw Vegetables and High-Fiber Grains: Can be hard on a weakened digestive system.

Conclusion: Making the Right Dietary Choice

Yes, plain white rice is good for a fever patient, especially when a patient has a decreased appetite or an upset stomach. Its blandness and easy digestibility make it a comforting, energy-providing food that is unlikely to cause further digestive distress. While brown rice is more nutritious for general health, its higher fiber content can be problematic during illness. The key is to listen to your body and focus on foods that are simple, nourishing, and, most importantly, consumed alongside plenty of fluids to maintain hydration.

Disclaimer: Always consult a healthcare professional for personalized medical advice regarding diet during illness. For additional guidance on foods to eat while sick, consider sources like the University of Maryland Medical System: https://health.umms.org/2024/01/10/what-to-eat-when-you-are-sick/.

Frequently Asked Questions

Plain white rice is a refined grain with less fiber, making it easier for a sensitive stomach to digest during a fever. Brown rice's high fiber content can be harder to process when your digestive system is weakened.

Curd rice can be beneficial due to its probiotics, which support gut health. However, if your fever is accompanied by a cold, cough, or chills, some traditional practices suggest avoiding curd as it can increase mucus.

Rice kanji is the starchy water leftover from cooking rice. It is a natural rehydration solution rich in carbohydrates and electrolytes, which helps replenish lost fluids and boost energy during a fever.

It is best to eat rice bland or with minimal, mild spices during a fever. Spicy foods can irritate a sensitive stomach and should generally be avoided until you are fully recovered.

Eating any food slightly increases body temperature due to the metabolic process. However, this is a normal effect and not a reason to avoid eating. The energy and nutrients from rice are beneficial for recovery.

Yes, plain white rice is part of the BRAT diet (Bananas, Rice, Applesauce, Toast) often recommended for diarrhea. It is low in fiber and can help bind the stool, while rice kanji helps with rehydration.

Cook the rice until it is soft and well-done. It should be served warm, but not piping hot, and without heavy spices, oil, or fat to ensure easy digestion.