For rice cooking directions, there are many standard rice recipes on the net. Tilda themselves provide a whole chart of cooking times based upon your rice variety at http://www.tilda.com/our-rice/cooking-basmati-rice. I agree with the poster above that if you're a regular rice eater, a rice cooker is the best choice; you'll save time, frustration, and quite a bit of money on the gas bill!
As to storage, I'm a huge fan of using wide-mouth Mason/Ball jars; I make sure the jar is very clean, put the rice in when it is just finished cooking (using a canning funnel makes this much easier), and put a lid on it immediately. The very hot rice cools down in the jar and creates a strong seal on the lid.
I usually leave it on the counter (or ideally outside in the cool air, or in front of the air conditioner or a fan) for the first ~30-45 mins of cooling so as not to stress out my fridge, and then put it my refrigerator once it's cool enough to touch with bare hands.
It'll keep for at least a week, and with no loss of moisture or worries about plastic leaching into your food. I do the same thing with soups, stews, stocks, and wet curries, and they keep in the fridge without spoiling for a very long time (2+ weeks) this way, so long as you put them in a sterile jar and seal them while the contents are still near-boiling in temperature.