How do I keep long grain brown rice moist? 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?