Quick fix: Drain off any excess water and put the pan back on a low heat, lid off, for a few minutes to steam-dry. Next time use less water (about 1.5 parts to 1 part basmati), rinse first, and don't stir while it cooks.
Why it happens
- Too much water for the amount of rice.
- Overcooking, or leaving it on the heat too long.
- Stirring during cooking, which knocks out starch and makes it claggy.
- Not rinsing, so surface starch makes the grains stick and soften.
How to fix it now
- Tip the rice into a sieve to drain off excess water.
- Return it to the dry pan on a low heat, lid off, for 2–3 minutes to drive off moisture.
- Fluff gently with a fork — don't stir hard.
- If it's badly overcooked, repurpose it: egg-fried rice, rice pudding or soup will hide a soft texture.
How to prevent it next time
- Rinse the rice until the water runs clear before cooking.
- Use roughly 1.5 parts water to 1 part basmati and keep the lid on.
- Cook on the lowest heat, don't stir, and rest for 5–10 minutes before fluffing.