Drain off any visible excess water immediately
Spread the rice in a thin layer on a baking sheet or plate
Let steam escape for a few minutes
Fluff the rice gently with a fork
Cook uncovered over very low heat for a few minutes to evaporate moisture
Cover the pot with a clean kitchen towel and lid to absorb steam
Return the rice to the pot and cook on low with the lid slightly ajar
Place the rice in a warm oven for a short time to dry it out
Stir in a small amount of dry, freshly cooked rice if available
Use the rice for fried rice, rice cakes, or soups if it remains too wet