I have bad experiences with packing rice for lunch, and having it dry out and get gross overnight (like, I'll steam twice as much rice as I want to eat for dinner and pack half of it away).  But it always ends up crusty and hard. When I pack it with a lid on, there's just a bunch of condensed water on the lid, and my rice are still hard and crusty.  What's the best way to keep it from losing its moisture?  I've tried to search for this, but all the results are just tips on food safety, nothing about quality. 
I have a sister-in-law who has gluten intolerance, so she travels with plastic storage bags with rice in them, in case she arrives at a destination or airport where non-wheat convenience foods are not easily available. I'm not sure if she further wraps smaller portions in plastic wrap. This way, when it's in the bag, she can squeeze out every last bit of air out of the bag before/while sealing it.  This minimizes air flow and keeps it more moist, I think.  Definitely do not put it in the fridge if you do this, because once it gets cold, the starches harden and need to be heated.  Room temperature and this bagging seems to work for her, though I haven't asked her about it in great detail.  She also uses a stickier medium-grain rice instead of a long grain, just because it seems to retain a bit more moisture. 