1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g
1/2 cup pudding rice
2 quarts water
1/2 cup sugar
1 pint milk
1 tablespoon vanilla
2 egg white
Boil the rice in the water for 20 minutes, or until tender. Drain and dry.
Beat 4 eggs and add the sugar. Beat until light and add the milk, vanilla and rice.
Grease a suitable pie dish and cover the bottoms with the raisins. Cover with the milk and rice mixture and bake in a quick oven (400°F / 200°C) until the custard has set, around 30 minutes.
Beat two egg whites until light and add 2 tablespoons of powdered sugar. Beat until stiff and cover the set custard. Dust with more powdered sugar and return to the over, baking until golden.