Please forgive me - I know this is an elementary question but I am a fairly new-ish cook. I made a new turkey chili recipe last night that had fantastic flavor but WAY too much salt, which I didn't realize until it was finished. Instead of eating it, I threw it in the fridge and I'm hoping I can fix it tonight and decrease the saltiness. I was going to add some plain boiled rice to the mix. Does anyone have any suggestions on how I can make this chili edible?