I cook many different kinds of rice very reliably in my stainless steel pans, but met my match this weekend when I tried cooking Thai Sweet Rice, a white "long grain" variety, that I purchased in a Vietnamese grocery store. I say "long grain" in quotes only because the package said long grain, but it was a far shorter grain than Basmati and looked more like arborio. It tasted fine, but it looked glooey, and gooey and shiny, even after all the water was absorbed. Really sticky and translucent. It practically turned into mortar after I stuck some of the leftovers in a plastic container and put it in the fridge.
Is this the way it is supposed to turn out? Would rinsing or using a rice cooker, which I have been adverse to buying, be a better way to cook this stuff? It does not look like Jasmine rice, which is more like what I would have expected.