Yea, Bud, rinsing is a good idea to hekp remove surface starch. Also, depending on conditions and the amount you want to cook (smaller amounts), you may want to try soaking the rice for an hour or 2 in cold water, then strain and start with fresh pre-measured water. Cooking rice is somewhat of an art, and methods may vary depending on elevation above sea-level.
I use a bit different cooking method with a ceramic stove-top. Instead of simmering, I bring it to a rapid boil, cover and turn off the burner. Let it stand untouched for at least 30 mintes before fluffing. It will look as Dutch described, but the stickiness should disappear. This works very well for larger quantities of 3+ cups of rice...never tried it with small amounts of 1 cup or less. Basically the residual heat of the burner, the pot, and it's contents will slowly steam the rice to finish the cooking. By the time the water has absorbed into the rice, it should be tender. If boiling, then simmering creates a sticky rice, it's cooking too fast and breaking down the surface rice kernal starches too much.