How to maintain the calories in rice (which were present in it in its raw form) after cooking it?
I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice.

This is true for calorie tables that measure by volume (like here) and by weight.



If you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water, but that's not what you asked here.