I saw this early this morning and figured I'd come back to a flood of responses, I'm shocked!!
Many of us who lived in tiny Japanese apartments used them to make all sorts of things- pasta, sauteed stuff, steamed bread, or to reheat anything that could be reheated by steaming. To this day I make my thanksgiving stuffing in the rice cooker, because I like it moist with a bit of burned crust on the bottom.
Nowadays, with a real equipped kitchen I don't need to use it for other things, but I occasionally make bread in it, this recipe is good and super easy. I don't remember if she put sesame seeds in the pot to stop the bread from sticking, but if she doesn't, it's a nice touch. Shake off any burned ones if they scorch.
you might also find this interesting- they talk specifically about pasta (and who knows what else, i only got about halfway)
https://www.reddit.com/r/RiceCookerRecipes/comments/15w3njm/besides_rice_what_can_i_put_in_a_rice_cooker/