1 cup short-grain brown rice
1 cup short-grain sweet brown rice
2 tablespoons black glutinous rice
1/2 cup pearled barley
Rinse and dry rice grains and pearled barley under hot water multiple times until water is no longer cloudy. Drain as much excess water as possible.
Place the clean rice and barley in a small pot or rice cooker with 3 cups water. If using a rice cooker, set the cooker to the "mixed grain" option and cook 45 to 60 minutes. If not not rice cooker, with the lid on, bring pot of rice to a boil aover medium-high heat. As soon as the water comes to a boil, reduce the heat to a simmer and cook for 15 minutes with the light slightly askew to allow a sliver of steam out.
Fluff the rice using a fork or a rice paddle. Replace the lid and cook until all the moisture has been cooked off and the rice is tender (but not mushy), about 15 minutes