I'm starting to cook long grain brown rice at night, and I usually make enough to last about 4 days or so. The issue is that it gets REALLY dry when I put it in the fridge. I also usually don't warm it up before eating since I'm always on the go.   How can I keep brown rice moist?  Should I not put it in the fridge? I don't have a rice cooker, so I cook it in a pot. 
According to Alton Brown, talking about why a short-grain rice salad won't get hard when cold:      But it won't be hard, the way, say,   refrigerated Chinese take-out   restaurant rice would be. Why is that?   Well, long-grain rice, which is   usually what's inside one of these,   contains a very, very high percentage   of amylose. [holds up the model]   Remember this guy? When this cools,   the amylose and water come together to   make a structure that's kind of like,   well, kind of like a crystal, which is   why it's hard as a rock. The process   is called "retrogradation", and it's   reversed when the rice is reheated.   Now since medium-grain rices have more   amylopectin in them, this never   happens in the first place, which is   why I use medium, and sometimes   short-grain rices for all   refrigerated-bound applications.   If you can't heat up the rice, have you tried making some sort of short-grain variety? 