Boil half a cupful of rice in two quarts of water until tender, or for about twenty minutes. Drain until thoroughly dry. Beat four eggs light. Add half a cupful of sugar and beat again, then add one pint of milk, one tablespoonful of vanilla and the boiled rice. Line two pie-dishes with good, light paste, and cover the bottom of the dishes with seeded raisins. Fill with the rice mixture and bake in a quick oven about thirty minutes, or until the rice is solid. Beat the whites of two eggs to a meringue with a little powdered sugar, spread over the top and brown lightly.