The invention provides a preparation method for a resistant starch. The means of complexing of auxiliaries and temperature-varying crystallization are utilized to prepare a heat-resisting type resistant starch with excellent palatability. The principle of the method is to form an amylase-lipid compound with high heat stability and difficulty in reacting with amylase through complexing of auxiliaries and to generate more crystals through temperature-varying crystallization, so as to guarantee better growth of crystals and increase the content of resistant starch. The preparation steps are as follows: preparing rice starch into starch milk in certain concentration; gelatinizing and then cooling to a certain temperature; adding pullulanase for degreasing and then concentrating, wherein the solid content reaches up to 35%-40%; adding crystallization auxiliaries, such as stearic acid and oleic acid, and performing low-temperature complex reaction at 90-100 DEG C; adopting a temperature-varying crystallization method for quickly cooling for 1-5min under low temperature environment at -80 to 4 DEG C at a cooling rate of 9-18 DEG C/min; preserving heat in 40-50 DEG C water bath, drying andsmashing, thereby acquiring an end product.