So you're talking about flavored rice, not plain white rice?For me, it is all about the taste and the texture. I wouldn't use any method, no matter the convenience, if I'm going to sacrifice the end product.
That said I'm not sure that I have the expertise to answer your question, in the way you want to hear it. I'm a city girl that moved to the country, self-taught cook. Nothing special. I do what I enjoy AND gives me the result I'm looking to get.
I've just put the fixings for Indian Spiced Rice in the rice cooker for tonight's dinner. If I get an epiphany during dinner, I'll write it up later.
Using a pressure cooker infuses more flavor from aromatics, herbs and spices into whatever is being cooked. That's one of the benefits. But most rice cookers aren't pressure cookers.