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Add rice, water and salt to the insert of a 6 quart Crock-Pot Express multi-cooker. Stir briefly.
Close and lock the lid into place, making sure the valve is set to sealing.
Set on MANUAL, HIGH PRESSURE, for 4 minutes.
When the time is done, let the pressure naturally release for 10 minutes.
After 10 minutes, release any remaining pressure by turning the valve to venting. Carefully remove the lid and set aside.
Add 1 ½ cups of milk and the sugar to the rice in the pressure cooker. Stir to combine.
In a small mixing bowl, whisk together the eggs, remaining ½ cup milk and vanilla extract.
Pour egg mixture through a fine mesh strainer into the rice mixture.
Press the SAUTE button and cook, stirring constantly, until mixture begins to boil. Turn off the pressure cooker.
Pudding with thicken as it cools.
Serve rice pudding warm or pour into serving dishes and chill in the refrigerator topped with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.