Briess uses Brown Rice in order to produce their Flaked Rice and it has been pregelatinized and rolled in order to make the starches readily available to the enzymes present in the mash. These rice flakes are readily hydrated in the mash and will incorporate very easily with no extra treatment. They do not need to be milled in order to brew with but they can be if that makes them easier to utilize. Flaked Rice is an important adjunct for creating lighter bodied and colored beers with a more crisp character. Rice mostly adds fermentables so it will have a very nominal impact on color and body and will mostly increase gravity. For best results, mash longer at a lower temperature for complete conversion. Use up to 40% as an adjunct grain.