A staple for centuries, rice has one drawback: it's fairly high in digestible starches that quickly convert to glycogen which then ends up stored as fat if you don't get a lot of exercise to burn it off. But it's recently been found that by slightly altering the way it's cooked, the starch characteristics can be changed; the result is a dish with about half the calories:
"What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you're going to cook," said Sudhair James, who presented his preliminary research at National Meeting & Exposition of the American Chemical Society (ACS) on Monday. "After it was ready, we let it cool in the refrigerator for about 12 hours. That's it."
And it doesn't have to be coconut oil, any lipid will work. So, break out the sunflower or corn oil or whatever. The lipid alters the structure of the starches, and cooling the rice accelerates the process. Since the structure's been changed, you can heat it up again without adding calories back into the food.