Rice is best enjoyed when the grains are separate and fluffy, but often, an incorrect water ratio leaves it too soggy. This is particularly disappointing when making *pulao*; soggy rice ends up resembling *khichdi*, ruining the entire experience.

If you are looking for ways to reduce moisture or remove excess water from your rice, here are some handy kitchen hacks:

**Cook with the lid off**
If there is still visible water in the cooker after the rice has cooked, remove the lid and simmer it on low heat. This allows the excess water to evaporate as steam. Just be careful to ensure the rice doesn't stick to the bottom of the cooker. Alternatively, you can simply drain the excess water and continue cooking.

**Use a cotton cloth**
Before closing the cooker lid, place a cotton cloth over the opening, then seal it and cook on low heat. The cloth will quickly and easily absorb the moisture from the rice.

**Place bread slices**
To remove moisture from cooked, soggy rice, place 3–4 slices of bread on top of it. The bread will absorb all the excess water and moisture.

**Spread it out on a plate**
Sometimes, the rice isn't soggy enough to warrant further cooking. In such cases, spread the rice evenly onto a plate and let it air-dry under a fan for at least 10–15 minutes. Ensure the rice isn't piled too high on the plate, or the moisture might remain trapped in the center.

**Dry it in the microwave**
If you have a microwave at home, use it for a smart solution instead of relying on traditional methods. Simply transfer the soggy rice to a baking tray and heat it for 3–4 minutes. This will cause all the moisture to evaporate.

**Make other recipes with wet rice**
If the rice is too wet to be eaten as is, try an alternative instead of throwing it away. You can use it to make cutlets (by adding some potatoes), *chilla* (by adding gram flour), *tikki* (by adding *paneer*), spicy rice balls, or the South Indian dish *Appam* for breakfast.

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