The problem: rice hates the fridge, and the fridge hates rice. When you put cooked rice in the fridge, it always seems to emerge sort of nasty, with lots of dried out and gross bits.
The most common solution: freeze it. After you cook the rice, separate it out into little serving-sized plastic baggies, and pop ‘em in the freezer. When you need them, just pop it in the microwave. This seems to re-steam the rice, removing any trace of dried-out grossness. In fact, MakingSense cooks a whole pound or two of rice at a time, and freezes the whole bunch. It’s super-convenient if you’re a solo eater and don’t want to fire up the rice cooker for a mere half cup of rice.
Try freezing rice in a silicone muffin tray, suggests orangewasabi–this will portion up the rice nicely. You can pop the muffin-sized rice-chunks into a ziploc once they’re frozen.
There are advantages to refrigeration, though. The peculiar consistency of day-old refrigerated rice makes it absolutely the best thing for making stir-fries.