shb,
Do you mean, can you you use other grains besides sweet brown rice and can you add other grains to the sweet brown rice?
Of course to the first part of the question (we used mostly organic short grain brown rice, to make our brown rice milks, brown rice malts, and the amasake concentrate that we used to make amasake frostee at our store "Grain Country" in Los Angeles back in the 1980s [Would you like the recipes?]), you can use brown rice, white rice, whole oats, rye, wheat, millet, and corn (can you say "amamaize"?) and yes to the second qestion (The Bridge in Connecticut makes an amasake that combines brown rice and sweet brown rice, that I've enjoyed for more than 15 years and is reminescent of our amasake in L.A.).
One thing I should point out about amasake frostee is that unlike ice cream, in the middle of the hot summer, amasake frostee satifies both one's desire for a non-dairy soft-frozen dessert, and satifies the thirst that one invariably gets after eating ice cream.
You can track down one of those expensive oversized tastee-freez or frostee machines for entertaining your family and friends with your amasake frostee or you can get a much cheaper little unit that you can carry under your arm when you are done using it:
Rival Ice Cream Makers
(
http://www.rivco.com/support_files/product_icecream.asp )
Have fun with your amasake making!
Thank you, very much.
Bruce Paine