Let me start by saying it’s probably not your fault and you can fix it. This recipe has worked perfectly for me for years and I’ve been pleased by the feedback from readers since it seems to be working as well for many of them too. But occasionally I hear from people who didn’t get it to work. It turns out there are a lot of factors that you might have to adjust for. First off, I would emphasize this recipe is strictly for basmati rice. Basmati rice is very different from East Asian varieties. It has much less starch. Starch is basically a sponge that absorbs water, so the rice is going to act very different when cooked in water. It could be that your rice is very young. Quality basmati rice is aged for at least a year before it reaches the store. During that time, the very dry rice becomes even drier, and when cooked makes it firmer. But don’t worry, we can fix this. Another reason your rice may come out wet and mushy even following this recipe could just be from variations in your pan. Maybe yours is a better insulator than mine or you have a better seal with your lid so it held onto its water better. A little trial and error will help you find the exact ratio that works with you and your pan. Try reducing the cooking time to as little as 12 minutes or the total amount of water to 1.5 cups per cup of rice. In either case, if you open the lid to your rice and it looks too wet you can still save it. Just take the lid off and let it continue to cook for a minute or two to boil off some of that excess water. If you are doing this and you notice a toasty smell coming from your rice get it off the burner right away, you’ve cooked off enough water and it is about to burn. If there is way too much water you can also drain it by pouring it out over a strainer.