My understanding is that there is no appreciable difference. Should (in my mind) be analogous to liquid versus dry malt extracts. Briess makes different syrups with different fermentability levels (45 and 60 DE, maybe others) which would have to be different since AFAIK dry rice extract is all the same.
Primary: Fish Face IPA
Secondary: Perry, Plum Wine, Peach Wine, Mystery White Blend Wine
Bottled/Kegged: GF Graff, Accidentily Imperial Stout, Apricot Wine, Cider, All-Juice Apple Wine, All-Juice Strong Cider, Sparkling Plum Wine, Experimental Honey Steam
Coming soon:, Blackberry Wine, GF Pale, GF Braggot