This is the way I cook my rice and it's never been sticky - even the next day.
Saute up some minced onion just till limp, add 1 lb. (~2 cups) basmati rice, stir till you start smelling that wonderful nutty aroma and the rice just begins to brown. Quickly add 1 qt. of HOT water or stock, drop in any additions you like (as a general rule of thumb, I add roasted pine nuts and dried cranberries), bring back to a boil; cover and turn heat to simmer and simmer without opening lid for 18 min. Remove the lid and fluff up rice with a fork, cover and let sit 5 min. Immediatey turn out onto one or two cookie sheets and stick in fridge to chill.
You are good to go at that point - freeze in family size pkgs., heat up in oven or microwave enough for dinner or pkg. up and keep for another day.