Best way to cook rice to serve cold later? I thought it wasn't possible to find a prepared rice that is worth being eaten cold, but I tried a prepared meal from a catering which came with tender and moist rice (even without reheating). Mine gets dry and bland. 

I think it should depends on the fat added during cooking and the cooling method (covered vs uncovered, and refrigerated vs at room temperature).

I want to replicate it for preparing meals to take out.
You want to use oil as just any fat.  More to the point, you want something that is liquid at refrigerator temperature.  Butter becomes solid at that temperature and makes for a terrible texture.  Beyond that, err on the side of using an overly flavorful broth, as flavor is far more subdued at colder temperatures.  Beyond that, to ensure tenderness cook it slightly past al dente, as the texture will firm up as you cool it.