One can also steam the rice (uncrushed) and then add to the mash after it has cooked and cooled. However, I also second the use of rice solids. My experience is that rice doesn't bring all that much to the party if at all and the cost per pound is way up- so saving money as an adjunct is dubious.
But, a good way to learn about it is to use it in some recipes. Lots of uncooked crushed rice in the mash gave a nasty chill-haze so I doubt it did converted even 50%. Some say it makes a beer "crisper".