10-Grain Rice 十穀米: Nutrient packed! Great for breakfast! - part 2

Above, from left to right:
Top row - brown rice, millet, buckwheat, wheat.
Bottom row - spelt, black sticky rice, foxnut, lotus seeds.

Please note if you have food intolerance or allergy with any of the ingredients listed below, don't use it and use substitute if you can. For example, lentil, wild rice, red cargo rice. The goal here is to eat more of the unrefined grains.

Part 1 - the grains:
1. 糙米 brown rice, long grain; Naturreis Langkorn; riz long complet - this is the unmilled/unpolished/unrefined version of white rice.
2. 小米 millet; Hirse; millet
3. 小麥 buckwheat; Buchweizen; sarrasin
4. 蕎麥 wheat or spelt; Weizen oder Dinkel; blé ou épeautre
5. 燕麥 oats; Hafer; avoines
6. 麥片 oatmeal/rolled oats; Haferflocken; flocon d'avoine - preferably steel cut oats.
7. 黑糯米 black glutinous/sticky rice; Schwarzer Klebreis; noir riz glutineux - often sold in Asian supermarkets.
8. 芡實 foxnut; Fuchsnuesse; euryale ferox - often sold in Asian supermarkets.
9. 蓮子 lotus seeds/nuts; Lotusnuesse; graine de lotus - often sold in Asian supermarkets.
10. 紅薏仁 Job's Tears; Hiobsträne; Larme-de-Job. It's refined version is sold as "pearl barley" in Asian supermarkets. The unrefined version appears reddish brown in color.

Ingredient names listed here are first shown in traditional Chinese, then English, German and French. Hopefully this will be helpful when shopping.

Part 2 - cooking:
Take a equal amount of each ingredient, for example 2 tbsp each, and note how much they measure up to when together in a container like a glass. Let's say 1 cup. Rinse the grains really well until water runs clearer. At least 4 or 5 rinsing. Then add 1 cup of water, since there's 1 cup of grains. Then soak for 4 hrs. Then add 1 1/2 more cup of water and cook in a rice cooker.

Option: May cook in a cooking pot instead. First on medium high to high. When the water starts boiling, turn down to low. Keep lid on and cook on low for 45 mins to 1 hr. If you're still new at making this, pay attention in case the water boils over or drys out.

Part 3 - eating:
Once it's done and cooled. Store in a plastic food storage box and refrigerate. If you use 2 tbsp of each grain, then you'll have enough for several days for one person.

In the morning, I scoop out an ice cream ball size of this (more if you want). Heat it up in a sauce pan with a little water for a few mins. Eat it plain, with milk, soy milk, fruits, cold cuts or an egg. Be creative! I don't use sugar for this recipe, because less sugar is better for health.