As for the Instant Rice question: Andy is right. The process of par-boiling the rice cooks off most of the surface starch.
As for Tomw's method: I never tried it, but in theory - all you're doing is pre-soaking the rice, the surface starch will still be in the cooking water ... and it's the starch that makes rice sticky. Now, if Tom forgot to mention that after soaking for an hour he pours the water off ... it's a different story.
What I do with long rice: I put the rice in a bowl and run cold water over it ... swirl it around with my fingers for a minute or two, then pour the rice into a sieve, rinse it off, toss it back in the bowl, and repeat. I repeat this until the water in the bowl is no longer cloudy.
After that - I heat a pot with about 2-Tbsp fat/oil/butter per cup of rice - saute the rice until it's dry and toasty (4-6 minutes) - then add cold water, bring to a boil, slap the lid on and reduce to low for about 20 minutes. Turn the heat off and let sit for at least 10 minutes befire I fluff it with a fork.