I have been buying these Minute Brown Rice bowls; they are precooked and all you have to do is heat in microwave for 1 minute. Simple, eh? But they cost $1.70 for two of them! Ouch! They are good for quick picks, but not for eating all the time!
When I cook my rice, I use reduced sodium fat free Swanson Chicken broth and I usually fluff before the broth is COMPLETELY absorbed. The broth keeps it from sticking together so much and gives it a good flavor as well. You could also use vegetable broth. Just use the same amount of broth as you would water. When I reheat, I add a little bit of water/broth or just a touch of oil and mix, this prevents it from being overly sticky. Rice cookers would be a good alternative, but I don't really know the answer to that.
Is there anyway you could make it every other day or every third day? This would limit waste and keep it fairly fresh. Just a thought, hope this helps. 
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IBS-C, Gas, Bloating, HURTING!
I'm married and it's so wonderful!
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Re: cooking eating and reheating rice
