In a large bowl, blend flour, baking powder, salt, 1/4 cup of the cornmeal and the rice. Stir in water or milk until dough is stiff. Divide dough into four parts. Knead each part until smooth. Sprinkle rolling surface with remaining cornmeal and roll each part out to about 10 inches diameter. Heat oil to smoking, (about 400 degrees). Cook rolled dough in one piece, or cut or tear it into pieces and cook smaller breads. Fry breads about 45 seconds per side, or until golden. Serve hot with butter, or dust with powdered sugar.