Per 2 cups rice you would add 4 tablespoons whey, yoghurt, kefir or buttermilk. Those with milk allergies can use lemon juice or vinegar. Use 4 cups of warm water for the above and let stand in warm place for at least 7 hours. Then bring to boil and add salt and butter, bringing to lowest possible heat.

Adjust 4 Tbls by the amount of rice you are using - give or take. I don't think this has to be an exact from my experience. For instand with 1 cup, it would be 2 tablespoons. Same with oats. I haven't worked with the berries, so can't relate any experience with that. But this will get you started.

I usually put on in the morning and cook that night. I find the rice cooks up quicker and is much fluffier than if it had not been soaked. I very much like it cooked this way and find I can tell a difference when it is not.