Forgot to add salt to rice before cooking. How can I add salt after cooking to fix that? 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.)
Seems there is no need to cook rice with salt, at least in my country or my friends who love the culinary.
But if you really need some salty flavor in your rice, maybe you could:  


Turn your rice into fried rice, seasoning in the end.  
Make some yummy sauces and add onto your rice.  
Dissolve salt in water to become a salty solution, spray it on your rice and reheat again.  


Hope this would let your rice more flavored :P