Stainless steel pots are pretty much indestructable and it should be safe to cook with. Just give it a good cleaning. Some hardwarevstores (lowes) have a ss cleaner that might get rid of the yellow tinge. Otherwise, it'll look like every other well used ss pot.
18/10 ss is 18% chromium, 10% nickel, and balance in iron and stable
to higher temperatures. If you didn't drop the hot pot in cold water, or the bottom is really thick, you shouldn't have warping issues either.
An egg timer might be handy next time ;)
This lady is pleased with the results just using her one-setting cooker: Sticky Rice. Note, she says in the comments that she uses 2 cups (or slightly less) water to 1 cup of rice (which makes sense) not 3 cups rice to 2 cups water like it sounds like she is saying in the video. She rinses the rice well, but does not soak it.
EDIT: With things like this there are often "camps" of differing opinion. I doubt that Michelin Starred restaurants that include sticky rice on their menu ever use rice makers to make said rice. I am reminded of this: Turning regular noodles into no-boil noodles. Even though there are thousands of recipes online for making lasagna without boiling the noodles, I say pfftthhfft. Sure, you can do it, if you don't mind High School cafeteria food. (Remember the Church Lady? "Isn't that special?" Think like that.)
I am less of a connoisseur of rice than of baked pasta. That being the case, I'm not sure that I would notice the deficiencies of sticky rice made in a rice cooker. With that in mind, and assuming that you are not on a different stratosphere of connoisseur than I am, I recommend that you give it a shot and let us know how it goes.
Yet Another EDIT - I Tried It
I used this brand of sweet (glutinous) rice:
I used 2 cups of rice, thoroughly rinsed, 1 tsp salt, 3 2/3 cups water, and the only setting my simple, old rice cooker has.
My lid is glass, and I could see that there was still quite a bit of water on the top of the rice after the cycle was complete (short, 30 minutes or less), so I waited 15 minutes before I lifted the lid.
Since you can't see the rice without opening the cooker, I recommend that you do the same, wait 15 minutes before opening.
After 15 minutes I checked it out:
It's absolutely fine. Is it as good as the the great Thai place down the street? No. But it's close. The only thing I would (and will) do differently next time is to only use 3 1/2 cups water to 2 cups rinsed rice and 1/2 TBS salt.
After it finished last night, I was suddenly too tired to mess with it anymore, so I just left the cooker on warm, and went to sleep. 5 hours later, if anything, it's improved.
It was fine without it, but I'm intrigued by @GdD's answer here. Later, I'm going to try making the rice again with the above measurements plus 1.5 TBS sugar, just to see (more just seems like too much). Making sticky rice without rice cooker
Final EDIT I Promise:
Yep, that worked. It does brown a bit at the bottom of the rice cooker, but I like that. I enjoyed that as much as sticky rice from the Thai joint. It's not the same, but it's really good. So, there is my recommendation. Have fun!
The lady who made the video has responded to me on YouTube. She seems grateful and flattered. She had no corrections.
Best Answer
In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.
For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.
Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes. Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.