I posted a link to this very page upstream but your reason to include it is incorrect.
The user is absolutely not saying that the best tasting rice comes from a pressure cooker. She is saying that she happens to prefer the texture of BROWN rice when she cooks it in a pressure cooker, precisely because it becomes more glutinous (mushy) that way.
Not the best example to come up with to fight your not-necessarily-mushy-vegetables argument - not that I need to be convinced, I know very well that a pressure cooker can make vegetables perfectly. Mmmmm, nearly pumpkin season!

Considering how pressure cookers have been used in Spain for the last few decades it seems entirely logical to me how much of the world uses these. Thanks to everyone who has been answering the "does anyone else use a pressure cooker" question. Very interesting to me and not hugely surprising that the answer seems to be that at least half the world does (or would very much like to if they could afford one).

I wonder if Korean rice cookers come under the pressure cooker category?
They are supposed to be different from the conventional Japanese rice cookers because of the preference for rice cooked this way.