I don’t know if you know that the way we cook foods rich in carbohydrates and starches , such as pasta, potatoes, pizza or rice, increases or decreases the way the body absorbs them in the form of calories.. This is because the various techniques for cooking these foods modify their starchy structure and their sugars, making them more or less “decomposable” for us. The more digestible they are (which in this case means only “assimilable”), the more our body gets calories from these foods. This simple assumption can actually be extended to many other carbohydrate foods: underripe or too young fruit and vegetables are not assimilated as much as ripe ones; cooked foods are better assimilated, etc. The calories of a raw potato are not assimilable by our body, etc.
This does not mean eating raw food or unripe food : the idea of ​​being able to save a few calories must not make us a toxic or poorly digestible food.

However, there are some simple tricks to reduce the glycemic index of carbohydrates and their calories: I will talk about the glycemic index here.
As for calories, however, a group of researchers from Sri Lanka has discovered that there is a method to reduce the caloric assimilation of rice by acting on its fibers. According to the researchers, by doing these two things the rice fibers become more resistant and less “decomposable” for the body, so overall the rice becomes less caloric. The two things are:
– add a teaspoon of coconut oil(you can find it in organic shops) in the rice cooking water. This particular fat creates a “patina” around the grains that ensures that the fibers do not break down with the action of cooking.