I might try this, substituting buckwheat kasha for the barley since I don't do gluten. I've got some adzuki beans in the cupboard I've been wanting to do something with. I wonder if I just threw the beans and grains in the rice cooker on the brown rice setting I could put it in tonight and have it for breakfast, lunch and dinner tomorrow?
Actually the author said this on the website:
"Note: I never weigh my ingredients but instead use a ratio of one cup grain: eight/ ten cups water but if you want a rough guideline until you get familiar with porridge making try the proportions below (referring to the recipe)."
and she said this in the book:
"The best grains for zhou (Mandarin for congee) are short grain rice, wild rice, millet, quinoa, cornmeal, Job's tears, buckwheat and barley."
So if you use that ratio you should be able to customize the recipe for your rice cooker. If I put too much water in my rice cooker a slimy liquid of rice and water comes out the top. Also I will either leave out the barley or use another grain also since I can't eat anything with gluten.
You can really add just about anything you want to it including split peas or lentals, mushtooms, chopped sweet potato, goji berries or fruit (dried fruit can be cooked with the rice, but fresh fruit should be add towards the last 10 minutes of cooking. I am planning on cooking several versions and writing about it on my blog.
**edited to correct type