1 cup whole wheat flour
1 teaspoon salt
1/2 cup pearl barley
1 cup milk
1/2 cup brown rice
1 cup unbleached flour
1/4 cup boiling water
1 teaspoon dried onion flakes
1 1/2 teaspoons dry mustard
1 cup butter, melted
1/2 cup white sugar
1/2 cup cooked grains
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine flour, salt and barley. Whisk milk, remaining flour and boiling water, and pour into a bowl. Mix until complete. Pour all milk into a medium saucepan over medium heat. Stir in brown rice, onion flakes, mustard and butter. Bring to a boil. Season with sugar, oil and hot water. Simmer for 45 minutes.
In same bowl, beat eggs with electric mixer on high speed until soft peaks form. Spoon into hot water and allow to cool. In same bowl, beat egg mixture with electric mixer on medium speed until mixture becomes pale yellow. Stir in 3 cups sugar, 1/2 cup cooked grains and 1 cup milk. Heat through, 3 minutes. Stir in coconut and ginger juice. Serve with milk.