Pour the leftover rice into a mixing bowl and add 3 Tbsp. of rice flour, 1 egg and 1 Tbsp, of Lusty Monk Mustard and the minced parsley. Blend well

Use your hands to scoop out about 3 tablespoons of the rice mixture and shape into a ball

Flatten the ball of rice in your palm and add a generous teaspoon of cream cheese or chevre to the center.

Use your fingers to "fold" the rice mixture up and around the cheese. And then reroll into a ball so that you can't see any cheese at all

Repeat for the rest of the rice

Roll the balls first in rice flour, then in beaten egg and then in flour again, to lightly coat them with a crust

Let the coated rice balls rest on a wire cake rack, so that the egg and rice flour coating can firm up a bit

Meanwhile, pour about a 1/2 inch of canola oil into a Carolina Cooker cast iron skillet over high heat.

Place a wooden spoon in the oil. Heat the  oil until little bubbles form around the  edge of the spoon. This indicates that the oil is hot enough for deep frying.

Place the coated rice balls in the hot oil and allow to fry to a golden brown color.

Remove from the oil and allow to cool slightly on the wire rack.

Serve hot alongside a serving of hot Colfax Creek Farm vinegar-based BBQ