My rice usually comes out a little on the mushy side, and the bottom is often burnt crusty. I've made it by both sauteing the rice a little in the pot with some oil, before adding water, and without sauteing it. I've cut back on the water to about 2 cups per 1 cup of rice. That's with a bunch of onions, some garlic and often some some green pepper, and/or celery, in it, too; as well as some olives. I usually make my rice pilaf style with some veggies in it. I'm thinking of cutting back on the water a little more, but that might make the bottom even more prone to crusting up. I usually start the rice with cold water and a high heat, them turn it back to a simmer after it boils. Maybe I should try starting it on a medium heat. Also, does anybody recommend rinsing the rice first? I haven't done that.