I cooked jasmine long grain rice - but forgot to add salt before cooking.
It is a small amount, about 250 ml dry rice.*
When the 20 min where over, I noticed I had forgotten the salt.
Adding salt by just scattering some crystalline salt on it gives a very irregular result.
I understand that salt is not needed for the cooking process itself - it is to be added for flavor.
How can I add an adequate amount of salt to cooked rice?
I think it is good enough to add salt to the surface of the cooked grains, and not necessarily to all grains. I would tolerate altered texture of the rice.
* In case the preparation details are relevant: I washed it, and added about 1.5 times water by volume. Heated to boiling, then heated minimally for 20 min covered.
(I fully expect that this method of preparation is unacceptable of other reasons than missing salt. This is outside the scope of this question.)