Whatever you do, don’t place it in the fridge/freezer as it can cause damage and textural issues. Instead, you can place the rice by a window or fan. Alternatively, you can use a traditional Japanese rice fan (uchiwa) to fan the rice, using a spatula to flip it every couple of minutes, so it’s evenly cooled. The manual fanning method will take around 10 minutes. Spreading the rice in a large bowl, traditional hangiri, or across a parchment-lined baking sheet (so it’s in a thinner layer with more surface area) will also help it cool faster.