OK, I found this:
KINGFISHER BEER CLONE RECIPE
To make 23 litres:
o.g. 1054 f.g. 1013 ABV 5.4% EBU 21 EBC 9
Grist
Basmatic Rice 550g 1.25lb
Lager Malt 4400g 9.8lb
Munich Malt 70g 2.5oz
Flaked Maize 250g 8oz
Crystal Malt (130 EBC = 40L) 100g 3.5oz
Hops
Northern Brewer (8.2% alpha) 22g - bittering hops (start of boil)
Herbruscker (2.9% alpha) 8g - late hops (15 minutes before end of boil)
Preparation
Put the rice in a saucepan with 1 litre of cold water (Dont rinse the rice as this will remove the starch that you want to keep!) bring to the boil, stir, then simmer very gently with the lid on for 10 minutes. Remove from the heat and allow to cool for 15 minutes.
Brewing Instructions
Set your strike temperature about 2°C lower than usual to allow for the heat in the rice.
Mash for 90 minutes at 66°. Adjust initial temperature, if necessary, by adding small amounts cold or warm water.
Add 3g Irish Moss with the late hops
Mash liquor volume: 13 litres
Sparge liquor volume: 20.9 litres
Yeast: Brewferm lager yeast
Primary Fermentation: 1 week at 15°C under airlock
Dissolve 10g Polyclar chill haze finings in 250ml water just of the boil and stir well, leave to stand for 15 minutes, stirring frequently.
Siphon into another vessel leaving as much sediment behind as possible. Stir in the Polyclar slurry.
Secondary Fermentation: 3 weeks at 6°C under airlock
Bottle or barrel as usual.
If you are doing an extract version, to do the partial mash, place the maize, Munich malt and crystal malt in 2 litres of water at 66°C for 20 minutes then strain into your brewing vessel.
If cant get rice syrup, then you will need to mash the rice with lager malt to get the enzymes to convert the starch into usable sugars, so you will need to do a full mash, Im afraid.