Take the cover off of the pan to let the steam escape. Set the heat to low and continue to cook the rice for about 5 minutes. The water should be cooked off by the end. If there is still water in the pan, place a sieve or colander over the sink, and pour the rice into it. Let it drain for a minute. You may want to shift around the sieve or colander to help it drain. At this point, the rice may be saved. You do not have to do anything else if that is the case. If the rice is too sticky or gummy, it means that it is overcooked. After draining the rice, pour a light stream of cool water over the sieve or colander. Gently unstick the grains of rice with your fingers. If the rice is still watery or soggy, you can cook off the extra water in the oven. Set the temperature to 350 °F (177 °C). Spread the rice out evenly onto a cookie sheet or baking pan. Let it cook in the oven for 5 minutes. In some cases, you may not be able to fix the rice. If you have time, make a fresh batch. Store the soggy rice in a plastic container. Place it in the fridge or freezer. You can use it later for some delicious recipes. Cooked rice will last for 4-6 days in the fridge and up to six months in the freezer.

TL;DR in Chinese:
如果锅里有水，就将水蒸发干。 将多余的水用网勺或滤水篮过滤掉。 如果米粒粘在一块，就用冷水把饭冲一冲。 把米饭放入烤箱烤5分钟，去掉多余的水分。 重新煮一锅饭。