The shorter the grain, the more "sticky" it will be. However, that doesn't mean that long grain rice should come out grainy either.
This is how a Chinese friend taught me to make rice:
* Wash and rinse rice a few times till there isn't any more murkiness.
* Add water until it reaches the first knuckle of your index finger. The tip of your finger should barely touch the rice. (This generally works for any amount of rice.)
* Bring to a boil, then turn to simmer. Check back in 10 to 15 minutes. If the water is mostly gone, and it isn't at the texture you like, you can always add a bit more water.
* Let the rice stand for a few minutes after the heat is off.
If you are a multi-tasker, forgetful or just plain prefer to make things simpler, there are many rice cookers on the market today that are clearly marked for the ratio of rice to water and automatically turn off when the rice has finished cooking.
If you are looking to make the same kind of sticky rice you find in Oriental restaurants you can try a bamboo steam cooker