Place the rice on a frying pan, sprinkle the water over the rice, and turn the heat to medium.

Stir the rice as the heat reheats it. It takes approximately 3 minutes to warm up all the grains again. The rice will turn fluffy again as the water evaporates.

Put the rice in a bowl or plate that fits the steamer.

If you use an electric steamer, turn it on at medium power and let it warm the rice for about 3–5 minutes.

Using a steamer pot over the stove may take longer as it needs to boil the water before producing steam. I suggest you use boiling water from the kettle for the steamer pan. Reheat the rice for about 3 minutes after it starts to steam.

Place the rice on a plate and fork in the water.

Cover the plate with food cover for the microwave and set the microwave to 2 minutes on full power (700W+).

Put the rice in a container or a bowl that fits your air fryer.

Stir the water into the rice and put it inside the air fryer.

Turn the air fryer to 356°F/180°C for 5 minutes.

Check the rice halfway through the cooking time and stir.

Place the rice in a container that fits your Instant Pot bowl.

Mix the water with the rice, and place the bowl in the IP.

Press the air fryer function and set the timer to 5 minutes at 356°F/180°C. Then start.

Check the rice halfway through and stir.

Preheat the oven to 392°F/200°C.

Put the rice in an ovenproof dish and mix with the water.

Place the dish on the middle rack of your oven and bake for about 7 minutes.

Check the rice halfway through and stir.