I use a rice cooker, it doesn't take as long and it comes out perfect everytime.
I store in ziploc containers/ziploc bags.
I don't keep it around longer than three days max due to Bacillus cereus-also put any unused cooked rice straight in the fridge to slow down the bacterial spread.
I'm HACCP (safe food handling) certified, this is the safest way-guaranteed.
When I reheat I sprinkle a teeny bit of water on the rice to remoisten.
Every sunday I cook about 10 or so cups in my rice cooker takes about 20 minutes saran wrap will hot and freeze it reheat in the microwave in the saran wrap for 3 1/2 minutes and good to go.
peace, Forged