Do I need to steep flaked rice?

I am brewing an experimental extract recipe, a sort of honey blonde. I am doing a "mini mash" with a pound of Crystal malt. Of course I am also using a few pounds of extra light dry malt extract along with 2 lbs of flaked rice and 2 pounds of orange blossom honey.
Do you think I need to steep my flaked rice with the crystal malt, or should I simply throw it in the wort with the hops and simply sparge the flaked rice along with the hops?
As I understand you don't need to boil flaked grains. I just wonder how and when I should add the flaked rice? Thanks!

Neither....you need to mash the flaked rice with a diastatic malt like pale malt. If you don't want to do that, you're better off with rice extract.

Yep, if you are not going to mash it, substitute rice syrup solids.

1. A mini-mash requires 2-row.
2. Flaked rice MUST be mashed with 2-row.
3. I've never heard of intentionally putting grain in the boil.

I think you need to brew a few proven mini-mash recipes before you experiment.

david_42 said:

1. A mini-mash requires 2-row.
2. Flaked rice MUST be mashed with 2-row.

Click to expand...

Or 6-row, which has more enzymatic power than 2-row. (Which is why the big brewers who use a lot of adjuncts use 6-row.)