If your rice is coming out too mushy, then you could be doing one of a couple things wrong:
You could be using too much water for the type of rice. Basmati rice likes to be fried in a tiny bit of oil until translucent then add 1.5 cups of water per cup of rice. Sushi or calrose rice needs to be well washed (in a bowl, stirring and changing the water several times until it is no longer milky white) then cooked in 2 cups of water per cup of rice.
You could also be cooking your rice too hot. Once the water starts to boil, turn the temperature down to a slight simmer and cook covered for 15-30 min or until all the water is gone. Try not to open the cover and let out the steam as the rice is cooking. I know this is hard, so just crack the lid a tiny bit rather than take the lid entirely off to check.
If the rice is done and it is still too wet, open the lid, gently stir it with a fork or Japanese rice spoon, and let the rest of the water and steam escape until the rice is the consistency you want. If you stir it too much, it can get mushy, so be gentle.
Good luck! Try frying half of an onion, finely chopped, in the pot, then add the rice and stir well before adding water. The onion really adds another dimension.