"Rice oil" is called "rice bran oil." I see it mostly at Japanese and sometimes pan-Asian groceries. Occasionally elsewhere, usually for a lot more money. Basically any Chinese or SE Asian grocery will have the rice flour. BTW, it is rice _flour_, not purified rice starch, which apparently is used for glue.<g> It's also not the same thing as sweet or glutinous rice flour, so watch out for that.
I know they have liquid glucose, don't know about the dry, but the only place I can think of that might have it is NY Cake, on W 22d St. in Manhattan.