Sounds like overcooking/too much water/too high of heat to me. You’ve cooked the grains past done, so they’ve exploded their starch molecules and created a sticky white glue with the excess water that was in the pot. Rice should never be boiled for this reason - if it boils, it makes glue. Rice absorbs hot water, it doesn’t need to be boiled like pasta. Go ahead and bring the water and rice to a boil, but then immediately bring it down as low as your burner will go, cover tightly, and walk away for 20 minutes. If it’s still too hot, get a flame tamer for your burner.
I like sticky rice for Chinese food, but when I’m cooking American food, I like my rice like **Shawn1767 **describes. His method is a bit labor intensive for me, though, if I’m also busy making the rest of dinner. I get very similar results by simply using long grain rice, 2:1 with water and adding a dollop of butter to the water before putting it over the heat. The butter lubricates the rice grains, keeping then separate and fluffy. No need to even bother melting it and tossing the grains in melted butter; simply throwing a pat into the water works just fine.