Why does pilaf turn to mush?

Starch left on the surface of the grain gelatinises on contact with water and glues the grains together. So the first step is rinsing: rice washed until the water runs clear comes out separate even with the same recipe.

The second cause is the water ratio. Pilaf absorbs its liquid while resting, not while boiling; waiting on the heat until every drop is gone burns the base and turns the top to mush. Take it off before the water is fully absorbed.

Third is the rest. A clean cloth goes under the lid and the pot sits undisturbed for fifteen minutes. The cloth absorbs steam while the grains balance their last moisture. Stir only at the moment of serving, with a fork.