1. cook the rice - Combine the rice, water and salt in your Instant Pot. Size makes no difference. Lock the lid and set to 3 minutes High Pressure. When the beep tells you it’s done, let it Natural Release for 10 minutes. After that, you can let out any remaining pressure and lift the lid.
2. Egg mixture - When you have a moment, while the rice is pressure-cooking or waiting for Natural Release, take a small mixing bowl and lightly whisk the two eggs and half the milk together with the vanilla extract. There’s no need to whip the eggs into a soufflé; simply combine everything into a nice, light yellow mixture and you’re done. Put aside.
3. Add milk and sugar - Stir the other half of the milk into the rice and add the sugar.
4. Bring to a boil - Turn the Instant Pot to Sauté and pour your egg mixture into the rice, stirring so you don’t get lumps of scrambled egg. We didn’t set out to make breakfast, did we? Once the egg mixture is added, the whole thing will start to thicken as it gets warmer. As soon as it begins to boil, take the pot out of the pressure cooker and fold in the raisins.
5. Finish and serve - The pudding will get thicker as it cools. Now’s a good time to spoon it into dainty little serving glasses if you like, but you can just as easily keep it all in one bowl to portion it out later. Serve it warm or cold. If you think it’s too thick, simply stir in a little milk (or half-and-half, for even more creamy decadence). If you like, you can top with a dab of whipped cream and add a sprinkle of nutmeg or cinnamon.