parboiled rice

Has anyone used parboiled rice as an adjunct?

Its partially pre-jelatinized, its gluten free, and its about $1/lb.

I am curious about using it to replace about half of my base malt.
This is on my list of experiments to do...anyone tried it?

Since you use unmalted grain anyway, it will probably seamlessly fit your process. My concern with a large percentage of your base is that rice in general seems to finish thin.

Have not used it but interested to hear your results!

Glutarded-Chris,

I made a pale ale using lightly kilned (in the hull) rice...esentially pale rice malt that was never malted, for basemalt.
The body was not excesssivly thin on this 100% rice batch.
I shortened my mash a bit on that batch to ensure that there would be some unfermentable sugars...it seemed to work.

My concerns with heavy use of the parboiled rice are...
very low protein could result in poor head retention or diacetyl issues.
It has no hull, I am wondering if it will gum up my mash.

I am thinking of using 6 lbs of the parboiled rice, 4lbs of millet, 2 lbs of buckwheat, and 2 lbs of Eckert rice malts.