Originally Posted by mmb
I used Minute Rice in a cream ale recipe this weekend. I put it through my mill with the other grain but it wasn't needed. Add it as you would add any flaked adjunct.
If you want to use regular white rice you need to boil it for around 30 minutes before adding it.
Whadaya know? I did the same thing this weekend. Cream Ale, Minute Rice, and precooked polenta. Should be interesting to see how it turns out fermented with Pacman.
I don't bother milling minute rice, and I use whatever's the cheapest minute rice at the grocery store. With only a pound in the mash, I had no draining issues.