Hey yall, Rice and curry. How can I cook the rice in a way that makes the whole dish feel lighter?

I’ve an idea about using lemon juice to add acidity but, well, I’m a pretty amateur chef as of right now so I just don’t know. I only really ask for my family’s sake since many of them have digestive issues and I don’t want to upset it. Please keep in mind that we are ridiculously poor if any y’all have ingredient or whatever recommendations. Curry I’m using is a Hot Curry with A “Touch of Apple and Honey” from Vermont Curry. (Trust me I’d use a milder curry for them if I could but I can’t so I shan’t). Any advice is welcome, thank you submitted by /u/bruhnahimgucci