I've perfected a system to keep from throwing away rice, since I don't eat it as often as most Koreans. Now I make a large pot of rice and freeze the remainder. I use the latest food packaging technology to hit the shelves here in Seoul, the Glass-N-Lock. It's one step above Lock-n-Lock, but the bowl itself is glass (actually, I bought an imitation brand, it was a bit cheaper).
This works pretty well for me. Take a bowl from the freezer, pop it in the microwave for 5 minutes, and you've got instant rice. The only slight problem is the top of the rice is a little dry, maybe from freezer burn? I've been pouring just a little bit of water into the bowl before putting it in the microwave, and that seems to help.
Speaking of Glass-N-Lock, I've also bought two soup sized bowls that I use to bring my lunch a few times per week. The big advantage is the lid seals really well, and I don't have soup leaking all over the lunch bag.