For the dried fruit (optional):
1/2 cup dried fruit, such as raisins, currants, chopped apricots, or chopped prunes
Liquor (rum, brandy, Armagnac, or amaretto) OR warm water
For the pudding:
3 cups whole milk
1/3 cup granulated sugar
1/2 cup long-, medium-, or short-grain white rice
1/8 teaspoon fine salt
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (optional)
If using the dried fruit, place it in a small bowl. Add enough liquor or warm water to just cover. If using liquor, allow to stand for about 1 hour; for water, let the fruit soak for 20 minutes. Drain before using.
Combine the milk and sugar in pot of electric pressure cooker. Turn on the sauté setting and warm the milk and sugar until the sugar dissolves, stirring constantly with a wooden spoon, about 3 minutes. Add the rice and salt and stir to combine.
Close and lock the lid. Pressure-cook for 10 minutes at HIGH pressure.
When the cooking cycle has completed, turn off the pressure cooker. Do not allow it to switch to the "keep warm" setting, as this can cause the bottom to scorch. Allow the pressure to release naturally, this takes 15 to 20 minutes.
Whisk the eggs in a heatproof medium bowl. Carefully open the lid of the pressure cooker. Very slowly whisk 1 cup of hot pudding into the eggs. (This prevents the eggs from scrambling.) Slowly whisk the egg-pudding mixture back into the rest of the pudding.
Turn on the sauté setting. Cook the pudding, stirring constantly, until it thickens, about 3 minutes. Remove the pot from the electric pressure cooker and place it on a wire rack or trivet. Stir in the vanilla and cinnamon and drained soaked dried fruit, if using.
To prevent pudding from overcooking, immediately transfer it to individual bowls or a 8x8-inch baking dish. Press a sheet of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill for at least 15 minutes before serving.