Ingredients:
2 quarts milk
6 Tbsp. rice
1/2 cup sugar
2 tsp. butter

Instructions:
Mix all in a greased 9x13 pan. Stir and bake in a preheated 250 degree oven slowly, for over 3 hours. When skin forms on the top, stir it back in. (Check every 30 minutes.)

About 30 minutes before it is done, add:
1 tsp. Vanilla
Plumped raisins (optional)
Sprinkle nutmeg on top

Cool on rack. Place in an airtight container and refrigerate. This pudding thickens as it cools.

Mix together in a bowl equal parts:

Peanut Butter (this tastes best with all natural peanut butter--I use homemade)
Honey
Toasted Carob Powder

Refrigerate until it is firm, then roll into one inch balls.  
​You can roll these balls in flaked coconut, chopped nuts, or raisins, but I like it best just like this.

(Somebody recently told me this tasted like a Clif Bar in a ball.  Yum!)