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In a small bowl, mix chia seed with ¾ cup water. Let sit for 10 minutes, and mix again. Set aside.
In a strainer, add rice, barley, mung bean, quinoa, and sorghum. Wash three times and drain.
Transfer the rice and grains to the rice pot of a 5- to 6-cup electric rice cooker. Add chickpeas, soybeans, pinto beans, and 3¼ cup water. Add chia seeds and mix to declump. Cover and cook on the standard rice setting according to the manufacturer's directions.
Once the cooking is complete, immediately fluff the rice with a moistened rice paddle or silicone spatula to ensure even texture and moisture distribution.
Serve or transfer to a container and leave the lid slightly open while it cools down. Then cover and refrigerate or freeze.