Not sure what you mean. You don't do anything to the rice to make it sticky. it's just a special type of rice that has more starch and becomes sticky when you cook it. I usually buy it from a specialist asian food shop.
If you are trying to make sticky savoury rice for thai curries etc, then boiling with less water so that you 'boil down' till it's dry enough to eat without pouring water off is what my mum used to do. She never drained rice! lol