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1
Stir together yeast, 1/4 cup milk, and sugar in a large bowl until sugar is dissolved, then let stand until foamy, about 10 minutes.
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2
(If yeast doesn't foam, discard and start over.)
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3
Add 1 1/4 cups milk and rice flour, whisking until smooth.
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4
Cover bowl with plastic wrap and let sponge rise in a warm place until bubbly, about 1 hour.
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5
Meanwhile, whisk together yolks, sour cream, 2 tablespoons butter, and remaining cup milk in a bowl.
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6
Whisk yolk mixture into bubbly sponge, then add all-purpose flour and sea salt, whisking until smooth.
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7
Stir in chives.
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8
Beat egg whites in a bowl with an electric mixer until they just hold stiff peaks, then fold into batter.
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9
Let stand 30 minutes.
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10
Put a buttered large baking sheet in oven and preheat oven to 200F.
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11
Brush some of remaining butter onto bottom of a 10-inch nonstick skillet and heat over moderate heat until hot but not smoking.
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12
Add 1 cup batter and cook until underside is lightly browned and surface is covered with holes, about 2 minutes.
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13
Turn over with a wide spatula and cook until golden on bottom and puffed, about 1 minute more.
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14
Brush top with some melted butter, then transfer to buttered baking sheet.
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15
Cover loosely with foil and keep warm in middle of oven.
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16
Make 5 more blini in same manner (you'll have 2 extra), stacking them on baking sheet in 2 piles with sheets of foil between blini.
