Pretty well. Some might argue better than a rice cooker.
Modern pressure cookers usually change to a warm setting, similar to rice cookers, once the specified cook time has elapsed. Additionally, there are certain pathogens in rice (Bacillus cereus) that can survive in spore form to about 100C, but have been shown to be destroyed in the slightly higher temperatures that can exist under pressure. So, arguably, pressure cooker rice is food safe for longer at 'warm' settings than rice cooked in a rice cooker. There's less chance for pathogens to grow if the food has been better sterilized to begin with, provided no subsequent cross contamination occurs.