Double-grind it.
Looong gelatinization rest, then boil the crap out of it for 10-15 minutes with LOTS of water (breaks-down any remaining starch granules), stirring constantly. Add this "decoction" to the main mash to get to saccarification temperature (assuming your main mash is doing a protein rest during this time).
Swags of rice hulls.
Sparge slowly.
Pray & be patient - it's going to be a long day!
It's a bitch to work-with, but worth the experiment/experience.