I tried cooking Indian basmati rice in mine. I followed a recipe exactly, and it came out mushy. Basmati is supposed to be fluffy, dry, and not sticky, with gra

I tried cooking Indian basmati rice in mine. I followed a recipe exactly, and it came out mushy. Basmati is supposed to be fluffy, dry, and not sticky, with grains that tumble around if you fluff it with a fork. I decided one day to experiment until I got the water-to-rice-to-time ratio correct, and I just couldn't find the right combination. It always came out overcooked. I'd love to hear what the secret is.