Just call me Ray wrote:[color=blue]
> Has anyone made a beer with rice as an ingredient? If so is there anything I
> need to do special to the rice before or during the steeping?
>
>[/color]

Rice for sake is first steamed, then malted using a fungal culture
called koji. I imagine that any amylase source or diastatically active
grain would also convert the starch.

You may find the following useful:

[url]http://www.tibbs-vision.com/sake/instrct.html[/url]

Sam.