Rice and Barley Beer

The most traditional American beer is rice based.  Colonists had lots of rice but little barley.

Once, long ago, I enjoyed Budweiser  (a rice beer)  on any given hot  summer day. My memory tells me it was light crisp refreshing and slightly fruity. That when I lifted the glass to my lips the beer literally disappeared it was so enjoyable.
I don't know whether Bud went to hell or  my tastes matured  but I can no longer stomach Bud.  The use of  corn syrup didn't help either  it gave it a gluey mouth feel.

I'd like to re create that memory (even if it's a false one).  But I wonder what one must do to make a good rice based beer.
The American Colonists used rice extensively.  I have never heard about the colonists using any form of  kome koji rice, or koji kin.
Is it  decoction mashing that converts the  rice starches to sugar?
I haven't seen a rice beer formula. 

would it be best to try  kome koji in the mashing tun? Must I use a certain kind of rice?
What  did the colonists do?

Do some research on "Classic American Pilsner" or start with a German or Bohemian Pilsener.

The key to the CAP is a "Cereal Mash"  Sometimes refered to as a Double Mash.  Raw grains atre typically boiled for about an hour before adding to a mash,  Be sure to cool them to mash temp before adding.

Fred

Mili grazi

I have used Minute Rice (gelatinized rice) with some semblance of success. 

Recipe attached.

Cheers
Preston