Last night, following Sarah's directions, I cooked 1 C of brown basmati rice, which weighed 5 oz., in my rice cooker and then spread it on a cookie sheet and put it in the oven set to "warm" for the rest of the evening. The wooden spoon to prop open the oven door was a bonus great idea! Twice I pulled out the cookie sheet and crumbled the drying rice. Around 10 pm I turned off the oven and left the cookie sheet in the oven until this evening. The rice was crispy dry.
The dried rice measured 10 oz. in volume, instead of the original 8 oz. as raw rice, and it still weighed 5 oz. I put 1/4 C in a ziploc bag and added 1/4 C boiling water and waited 15 minutes. It was still a bit crunchy, probably because brown rice in general takes more water to cook, so I added 2 TB water and microwaved it to finish cooking. Next time I'll know to use 1.5 times the amount of water to brown rice when I reconstitute it. The taste and texture were as good as freshly cooked.
Since I really like brown basmati rice, and I don't care much for instant white rice, this procedure has at last made it more likely that I'll make rice dishes on backpacking trips.
As for George's question about when to add the olive oil, it probably doesn't matter, but I will add it to the dry rice, just as I would add oil to raw rice when cooking it at home.
Another instant evergreen, Sarah!