Start rices cooking per package directions, but use chicken stock instead of water. Brown ground pork and drain grease. Add chopped liver, ¼ cup of chicken stock, onion, garlic, thyme, bay leaves, creole seasoning, salt, and pepper. Cook till livers are done and chicken stock has reduced. Remove bay leaves. In a large bowl, combine the meat mixture, green onions, cilantro and rice. Add a little more stock (tbsp at a timif mixture seems dry and not sticking to itself. At this point, you can stuff in casings to smoke later or add large egg to the bulk mix to make balls.

First, you will need 3 bowls for the coating process. In the first bowl, beat eggs and milk. In the second, mix flour, salt, pepper and garlic powder. Third, add the panko. (These three bowls may need to add more ingredients mixtures depending on how messy you are or how much you let get coated on your hands.)

Wet your hands, scoop up about 3 tbsp of boudin in your hand and flatten it out. Place a small cube of cream cheese and fold boudin around it tight so the cheese in the center of the ball. Roll ball in flour, then in the egg mixture, then the panko and set aside on a sheet pan. Repeat until you run out of ingredients or you have made as many as you want. These can be wrapped in plastic and put in fridge for later or fried right away. I made them almost 2 days ahead.