How do I keep long grain brown rice moist?
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?