I think the overall results will be extremely similar. Rice Syrup solids is mainly maltose, which is just a disaccharide of glucose (dextrose). Corn sugar is just pure glucose in its monosaccharide form.
Yeast has plenty of invertase to be able to fully ferment the rice syrup, and since the sugar type is the same, I don't see a significant effect on the end product.
Remember, however, that in order to "dry out" a beer, you don't just add sugar. You need to be replacing simple sugar for malt-based sugar in a 1:1 OG ratio to achieve this higher attenuation.