Does the cooking time, adding more water and using high quality and expensive rice help to produce soft and non-stick rice?
This is what I do for cooking ONE cup rice:  


Soak one cup rice in one and a half cup water for 20 minutes.  This should be done after rinsing the rice properly since, the water used for soaking is NOT to be thrown away. 
After 20 minutes put the vessel with the existing water on the gas stove (with a loose lid on) on a high heat.
When the water reaches the boiling point (indicator: water starts to pour out of the top of the vessel), reduce the gas to a minimum.  
After 4-5 minutes check whether the rice is done by taking the lid off sightly. Keep it on the minimum gas till the water bubbles on the top of the rice vanish completely.  
Switch off the gas.  
Let the rice vessel (with the lid on) be on that switched off gas for 15 minutes. The inherent heat of the gas helps in setting the rice properly and reduces the chances of the rice getting stuck at the bottom.


Also, using a thick bottomed vessel for cooking rice is a must. In a thin bottomed vessel, the food is more likely to get burnt if less water is used.