Hi Patty, are you using brown rice flour, or white rice flour? You may see more robust activity using a wholegrain flour, but if your starter is bubbling and rising a bit it sounds like you're heading in the right direction and your patience will pay off. If your starter is drying up, I would take care to cover the container more securely with plastic wrap or a lid. The reason we say to "cover loosely" is not because the starter needs airflow in order to ferment properly (it doesn't), but because fermentation gases can build up in a tightly lidded container and cause the lid to pop off. Plastic wrap will flex, so this shouldn't cause any issues and will help prevent the surface of your starter from drying out too much. 

Barb

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