article_snippet: The Sri Lankan researchers experimented with 38 kinds of rice from the country.
article_snippet: The Sri Lankan researchers recommended method of preparing the rice increases the amount of resistant starch inside the rice, which is indigestible to the human body.
article_snippet: The Sri Lankan researchers found a two-step process that was able to increase the amount of resistant starch in rice by 10 times.
article_snippet: , Sri Lanka said Lead researcher Sudhair  James, of The College of Chemical Sciences, Sri Lanka wanted to find food-based solutions to the problem of obesity in developing countries, where rice is often a staple food. '
article_snippet: Lead researcher Sudhair  James, of The College of Chemical Sciences, Sri Lanka discovered that increasing rice resistant starch (RS) concentrations was a novel way to approach the problem,' Lead researcher Sudhair  James, of The College of Chemical Sciences, Sri Lanka said.
article_snippet: Rice is made of both of these types of starch.
article_snippet: Mr James added that the next step will be to complete studies with humans to learn which varieties of rice might be best suited to the calorie-reduction process.
highlights_snippet: The method increases the amount of resistant starch (RS) in the rice .
  