Grabber, remember cooked rice in general doesn't hold up well in the freezer, It gets, well, just yucky in my opinion, looses it's texture and gets kind of crumbly.
If you freeze, freeze don't forget about it. Use it in a couple of weeks. We had a recent thread where a member decided to smoke boudin after putting it together. Normally all ingredients are stuffed into the casings and then boiled or steamed just prior to serving. You may want to look around for the earlier post and see how it worked out. If I where to do it I would fully cook the links in boiling water and then maybe smoke for an hour or two to warm and put some nice smokey flavor into it.
The other option is to use some ground pork in the boudin in addition to the liver. You can smoke the ground pork and then stuff the sausage, that should give you a bit deeper smoke taste.
Let us know how it works out for you.
Al