The rice makes lots of sense although I've never tried it. Not sure what is gained by using Jello though. It seems that all it might do is break down slower than regular sugar. The rice is already a good source of longer term food for the yeast and its not hard to pack plenty of sugar into the mixture. I find that most people try to just dissolve their sugar in warm water but its more efficient to boil equal parts water and sugar then let it cool. That's what I do and I find that between that and the baking soda I get 3-4 weeks of consistent production although I'm just eyeballing the bubble counter so I can't really say that for sure.