When having rice, let it cool down & then heat it again. Repeat it 2-3 times to convert more starch into resistant starch (which acts like fiber).

The number of times this procedure of heating rice and then cooling it again is repeated, the amount of resistant starch goes on increasing. Resistant starch enables the incorporation of dietary fiber into refined, processed foods without losing the taste. A study found that participants who replaced about 5 percent of their carbohydrates with foods high in resistant starch increased fat burning (the use of fat as fuel instead of carbohydrates) by 23 percent. Also, resistant starch lowers the caloric content of foods as natural resistant starch is estimated to have approximately 2 calories per gram as opposed to 4.2 calories per gram in completely digestible starch.