Pastries with rice
The only pastry I can think of would be the traditional New Orleans rice fritter known as calas. But those are a regional dish and not commonly found anymore.
Rice did not figure as largely in the traditional American diet as potatoes, wheat or maize, the latter two providing most of the flours traditionally used for American pastries. In countries where rice is more widely consumed, such as in Asia, one finds an abundance of pastries made from rice, and accordingly fewer made with wheat or corn flour.