When getting Chinese takeaway, We never eat much of the normal cooked rice that goes with it, always opting for an extra dish of fried rice and/or noodles. My mother usually makes a cold salad the day after with some Cocktail sauce (with ketchup as the tomato sauce), a few varieties of canned fish (mackerel, sardines and anchovy) and some boiled eggs.  The problem is that this rice always turns out somewhat dry, somewhat detracting from the overal quality of the product. It's still edible and tastes good, but the textures are somewhat lacking in my opinion.  I have read "Instant" leftover rice? Making leftover-like rice without the wait? (as in for fried rice), but that's not what I need: I don't have control over the cooking process, and it's not for reheating afterwards. I also don't think this falls under the generic shelf live question, because this isn't about how long it will last, but how to store it short-term so certain negative effects don't occur, for which I cannot find a question (nor a tag).  I'm looking for a method to cool the rice without it turning dry that doesn't involve special attention immediately afterwards or changing the cooking process. With "doesn't involve special attention", I'm talking about something someone can do while unpacking the rest of the food and maybe putting a bit of the rice aside for those that don't like the fried kind. 
Don't put it in the fridge, that makes rice hard. Pack it in individual servings (sandwich or snack sized zipper bags are great for this) and put them in the freezer. When you reheat the rice (microwave or boil in the bag), the rice will be almost as good as freshly made.  See: Safe to wash rice the night before and leave overnight before cooking?  And: Rice gets burnt and watery - Basmati is just the same (should usually be rinsed though). 