Tips & Tricks: Rice for the week to come

Yesterday, I cooked a huge amount of rice, about 2 mugs of uncooked whole grain rice, so I can speed up cooking during the week. The trick is to cook the rice without salt. After it's cooled completely, it keeps in the fridge for a week. Neat, or what?

Incidentally, I use 1 part whole grain rice to 3.5 parts of COLD water. Turns out beautiful every time (though I'm useless at cooking basmati rice).