Sushi rice is sticky when it is cooked. you can buy it at most supermarkets.

A rice steamer is the best way to cook sticky rice. The shorter the grain of rice, the higher the starch content, and the higher the starch content, the stickier the rice. Real rice cooking involves several steps: Washing the rice. Soaking the rice. Cooking the rice. Aftersteaming the rice. I'll go through these step by step. Washing the rice. The Japanese traditionally wash their rice to purify the flavor and to remove any impurities remaining in the dry rice. Modern mass-produced rice rarely has impurities, and manufacturers sometimes add a light dusting of nutrients to replace what was removed during production. Washing takes off this coating. If you don't want to bother washing your rice, skip to the next step. If you do want to wash your rice, place it in a pot and run water over it, then swirl the rice with your hands to stir it up. Pour out the milky water carefully and cover the rice with more water; repeat. Do this until the water runs clear. Soaking the rice. Put the rice in the pot and add the cooking water (about 1 1/4 cups of water to each cup of dry rice if you didn't wash the rice, slightly less water if you did wash the rice; experiment to find out how much water you need to get the right texture). Let the rice soak until it has puffed up and is slightly softer. I find that this generally takes 10-15 minutes, less if I've washed the rice. Cooking the rice. Plug the rice cooker in--this will automatically put the cooker on "warm"--then close the lid and hit the "cook" button. Aftersteaming the rice. The cooker will go "click" or "ding" when it's done. Don't open the lid! Right now, the rice is half-cooked and runny. Let the cooker steam the rice on low heat for 10-15 minutes. Ta-da! All done. Japanese rice is usually cooked plain, although you can add a little salt or a few simple vegetables, like peas. I got this information at http://www.issendai.com/lifeskills/Miso%20Soup/japanese-rice.shtml

rice is suppose to be sticky, but i believe it's the starch

When I do a poor job of making fluffy non-stick rice.

you make it in a rice cooker.

I only know one way to cook rice, but it always turns out edible. I use basmati rice whenever possible. I wash it until the wash water is clear, then put it into a covered pot, covered with water as deep as my first knuckle, 3/4 - a full inch. I add a splash of olive oil, but not too much - about a tablespoon, swirled around in the rice **You might want to skip this if you want the rice to be sticky**. I boil the pot for a minute or so, then drop the fire to simmer and let the rice absorb the water with the lid on the pot.

Sticky rice is a specific type of rice. The Indonesians call it ketan. It is more often used for cakes and/or sweets in Asian cooking.

You have to buy the right type of rice, first off. Glutinous Rice is sold labled as such. They say steaming it is best but they have cooking directions on the package and you can try several to see which produces the desired result.

The only way I know how to make it requires small baskets that you can buy from an Asian grocery store - these go into the rice cooker. Plus you need to use Thai sweet rice - I love sticky rice :D

Use Japanese short-grained rice and your rice will end up sticky. It's not really a method but more the rice itself. If you use the same recipe but use long grained rice, it will come out fluffy.

I cook sticky rice and put in in a steamer. ;) I also add Chinese sausage and some soy sauce for color.

If you use more water it tends to be sticky.