To warm cooked rice, add 1 tablespoon of hot water for each cup of cold cooked rice, then loosen the grains with a fork, cover the pot tightly, and warm over low heat for 8 to 10 minutes, allowing the rice to steam until it is hot. Cold cooked rice that is lumpy can best be separated with wet hands. Leftover boiled or steamed rice that sticks to the bottom and sometimes the sides of the pan can be removed and refrigerated; it makes a delicious dish sizzling rice.