I have always heard of bokashi as being made using grain bran, molasses, and em1. And I have made it that way, even cutting in some
coffee chaffe with acceptable results.
I think that what you are describing is what is often called IMO, Indigenous Micro Organism. The technique I have heard is to cook rice thoroughly, let it cool, then place it in a sack in an open bottom wooden box tucked into the forest duff under a tree. After a couple days the rice is colonized and you can bring those soil organisms back to your garden.
I want to say that Dr. Redhawk has made some mention of the technique, and the possibility of using other grains, in one of his soil threads.
Either way, if you combine the search terms KNF (Korean natural farming) and IMO you
should find more detailed protocols and suggested uses for your harvest.