starter help

What temperature have you been keeping the starter at?

What's the general weather like at the moment where you live?

There's a good resource here about gluten free starters
http://dontwastethecrumbs.com/2013/07/how-to-make-a-gluten-free-sourdough-starter/

Try stirring it as often as you can.  One of my starters refused to do anything until I started stirring it every time I walked by and it bubbled right up.

but what ones go through  a dormant phase a about day 3-4, maybe rise is later.  I also think you are feeding it too much causing it to be weaker and weaker,  Stir it up and don;t feed it for a day and see what happens.  If there isn't any activity the food isn't being eaten because there aren't enough wee beasties, so let them gobble up the food and increase in numbers,

Maybe one of our resident experts on these things, Mini Oven, will chime it later

or a rice paddy legend.

I seem to recall (will have to go looking for it) that rice is rather difficult to safely ferment spontaneously due to the types of bacteria on it.  That is what worries me about a rice starter that was rising.  Should it be?  Lowering pH should be done from the onset and test no higher than 5.  This also brings me around to the practice of washing rice, spices and tea, a common practice in Asia.  Wash off the dust and dirt with cold water before soaking in hot water or using.  

Rice takes readily to being inoculated though.  So my suggestion would be to inoculate rice flour from a stable bread rising yeast/bacteria source and then continue feeding it rice to 100% pure. Start a wheat or rye starter first and then after two weeks, switch it to rice.

To check for gas, a by-product of fermentation (the starter will not rise) it will bubble so cover culture with an inflated bag so you can see it inflate with gasses.  Deflate bag between stirs and when checking on the starter.