1. Crush rice to about polenta-consistency if you can
2. Mix about 2.5:1 rice:base malt. Add 3 qts water per lb of grains.
3. Bring to 165F (for rice/corn--with other grains, 155F works better) for 20 minutes
4. Bring to a boil until it gelatinizes (15-20 minutes)
You can skip the malt and step 3, but then you need to boil the crap out of it for a long time (60 minutes or more).
Once you're done, add to your main mash.
Minute rice is a lot easier.