A lot of the results depend on the type of of rice you use, as rice types are not interchangeable. Starch varies type-to-type, which may be one cause for the mushy texture; some break down more easily, usually the cheaper/discount rices. [You may also have to cut back on the amount of liquid, which is another "mush" factor.] Personally, I'd throw out that first batch (because all the suggestions for what to do - rice pudding, arancini rice balls, etc.- require the rice to have some TEXTURE and body) or put a half cup or into some hot broth for a light soup. BUT TRY THIS NEXT TIME: For each cup of rice, saute the raw/uncooked rice in 1T butter (for sweet or savory dishes) or olive oil (for savory dishes) over medium high heat, stirring constantly until almost all the grains JUST turn white, which takes about a minute or two, not long at all. THEN add the seasonings and liquid, and follow the rest of the recipe. The sauteing "locks in" the starches, making the grains stay "separate" and keeping them from breaking down. Hope this helps for your next batch and good luck!