Probably too much liquid for that amount of rice. Most long grains are basmati types and they absorb a little more liquid than medium and short grains. Old rice absorbs more than young rice. If you were using aged basmati, 1.75 cups of water would have been about appropriate. For almost all other long grains, like a supermarket basmati, a basmati clone like texmati, an asian long grain like Thai-fragrant or Jasmine, or anything else I can think of off the top of my head, 1-1/2 cups liquid to 1 cup rice.
The rice should be rinsed and presoaked.
Don't check the rice by lifting the lid to look, and especially not to stir during cooking. There aren't many things you can do that will hurt rice more than that.
On the other hand, if you're checking for doneness and the rice is nearly done, no biggie.
After the water is absorbed and the rice tender, you can (and should) toss it, cover it, and let it rest for a few minutes. The rest, off the heat, is an important part of the cooking process.
Once the rice is tender, more water and more cooking are counterproductive. If it tastes done, and is still way to wet -- skip the normal toss and rest, and go directly to the sheet pan toss and rest.
You need to allow appropriate resting time after cooking -- more than 5 minutes, less than 20.
Sometimes soggy rice, and rice that is just cooked but very wet, can be rescued by spreading in a thin layer in a sheet pan, and tossed and rested there. If it gets cold, rice can always be reheated, so leave the oven on.
Good luck,
BDL
