"the rice is almost always half cooked and floating in lots of milky white water, ughhh"
Read your post again and remembered... in Asia people always wash the rice out thoroughly before cooking to get rid of the starch... the "milky white water". Depending on how "gooey" you want the rice, the more you wash it the less gooey.
I'm not at all sure how useful this trivia might be... but in many tropical countries where you can find big leaves people cook their meals in the leaves. The water inside the leaves prevents the leaves, as long as the water doesn't evaporate, from burning. You can make temporary pots out of leaves (or paper and other such things), fill them with water, place them on a flame, and boil the water within.
Might this have an application with what you are trying to do?
If you are stealth camping or avoiding the established camps and therefore carrying the extra water you need for cooking along the trail, wouldn't that water be used for the rice anyway? And wouldn't the rice be carried in a plastic bag? What if you carried the rice in a plastic bag filled with water inside your pot?
Just throwing out ideas. I carry specially made parboiled rice packets sold here in Japan. The packets themselves act like pots. All I do is pour boiling water into them, wait twenty minutes, and then pour my curry sauce or madras lentils over that. I buy the two-person packets so that there is enough for lunch the next day. Probably the same things as Ziploc boil-in-a-bag.
Another thing you could do is make rice balls ("onigiri" or "musubi" here in Japan) the night before and carry them for lunch the next day. You can fill them with all sorts of things, like sandwiches. You must use the stickier Japanese-style rice (pearl rice?) so that the grains stick together. If you want brown rice in there, make sure about half of the rice mix is white rice, because brown rice doesn't stick well, or if it does it a brown mush.
And for energy needs, you might want to think of getting, if you can find them, rice cakes or "omanju". They usually have sweet bean paste (azuki or aduki) inside. Both the rice and bean paste pack a lot of energy and have a low glycemic index, meaning that the energy burns for a long time. Manju and sweet beans are a staple of many Japanese mountain walkers snacking along the trail.
Just a few ideas... (^J^)/"