you guys are making this too difficult. yes japanese rice is sticky. it is a 'short' grain rice. korea, indonesia, singapore, china, etc. use this as the staple food.
in central asia, such as India and maybe EU and US, you tend to find a 'long' grain rice. this would include common wild rice, that is a black and brown rice.
how you cook it does affect the stickyness, but each brand of rice does have its own characteristic 'gluten' or 'starch' exterior. when you rinse the rice underwater you can see this.
uncle ben's rice is for elderly folks because its boiled a long time
