Bring 4 cups/1 L water to boil; add rice and boil, uncovered, over medium heat until rice is tender and most of the kernels have split open, 30 to 40 minutes. Reserving 2/3 cup/150 mL of the cooking liquid, drain.

Stir malt syrup into reserved cooking liquid until dissolved; let cool to lukewarm. Sprinkle yeast over liquid; let sit until frothy, about 10 minutes.

In large bowl, whisk together flours and fine salt; stir in rice. Stir in yeast mixture and 2 tbsp/30 mL of the oil to form shaggy dough. Turn out onto lightly floured work surface and knead, adding more flour if dough is too wet, until elastic, 5 to 10 minutes. Form into ball; place in greased bowl and turn to grease. Cover; let rise in warm place until doubled in bulk, about 90 minutes.

Gently push down dough; turn out onto lightly floured work surface and knead lightly. Divide and form into 3 equal balls; cover with tea towel and let rest 10 minutes.

Divide each ball into 12 equal pieces; with hands, lightly roll each into about 4-inch/10 cm long cigar shapes and let rest for 2 to 3 minutes.

Roll each cigar into 12-inch/30 cm long rope. Arrange on 2 parchment paper-lined or greased baking sheets; brush tops with remaining oil and sprinkle with coarse salt, gently rolling breadsticks to let salt adhere to sides. Let stand in warm place for 15 minutes.

Bake in 375°F/190°C oven, rotating and switching pans halfway through, until breadsticks are crisp and golden, about 15 minutes in convection or 18 to 20 minutes in conventional oven. Let cool on pans on racks.

Makes 36 breadsticks.