that looks like a perfect recipe for a cream ale. can you get some cream ale yeast? or you could just ferment with nottingham at a low temperature (60°F or so)? Even if you can't, this would still be a great recipe.
i'd do it like this:
4 lbs - 6 row
1 lbs - 2 row
0.5 lbs - carapils
1 lbs - flaked corn
1 lbs - flaked rice
2 lbs - Extra Light DME
Bittering: 0.5 oz Willamette, 0.25 oz Cascade
Aroma: 0.5 oz Sterling
you could use the cascade at the end, too. maybe something more like this:
Bittering: 0.5 oz Willamette, 0.50 oz Sterling
Aroma: 1.25 oz Cascade
i just don't really like cascade myself.