I'm trying to figure out a convenient way to bring fresh rice for lunch. Cooking it the night before and leaving it in the fridge causes it to become dry and hard and unpleasant, and I've read that it's not safe to leave cooked rice out at room temperatures for long periods of time (such as overnight).
So I thought it would be nice if I could at least save myself the trouble of having to wash it in the morning. Would it be safe to wash it the night before, and cook it in the morning? If so, what storage methods should I use? Just leave it out on the countertop? Or should I leave it soaking in water? Or either dry or soaking in an air-tight container? Or should it be refrigerated? I'd also like to hear any methods anybody else has for having fresh rice at lunch!
I should mention I'm referring to short grain Japanese white rice. Thanks!