For the rice not to stick: first add water to the rice, 1.25 cups water for every cup of rice. when water is boiling, lower heat to the lowest possible, preferably with a metal place under the pot so that the rice at the bottom doesnt burn. cover the pot and place a towel on top to prevent any steam from escaping. most importantly:

do not open the cover or stir the rice for at least 20 minutes of cooking on low flame. only after about 20-30 minutes you can open the cover to check if it is soft enough. if it is, stie the rice once, gently ("let it breath" as my mother used to say),  turn off the heat and let sit for another 10 minutes, covered.

to sum up, the most important points for the rice not to stich are: right amout of water, lowest heat possible, and no stirring untill the end.