Proteins aside, auto retrograding potatoes is really nice. It's one of those techniques that makes a huge difference, but you'd never use on a regular day.
The win is doing it automatically. Maybe you use a technique I'm not privy to, but having to cook the potatoes, then cool them, then cook them again isn't a weekday activity for me.
Being able to go 'beep-boop' and having the cycle done for me makes a big difference; I just grab them out of the bag, toss them into a sauté or blender afterwards and I'm done in 5.
I read the IiF article, and maybe I'm just a newbie with sous vide, but I don't get how you parcook the rice. Based on this thread and other articles, I'm guessing you soak the rice in water first, at room temp, and then stick it in a bag in the water bath?
Actually, in the IiF technique, no: you bundle the rice in cheesecloth and cook it in direct contact with the water (this is one of the rare cases (other than eggs) where you deliberately expose the heating medium to the food).
Retrograding potatoes means raising them to a temperature where the starches are liberated from their initial structural networks, and then allowed to cool so that they recrystallize in a stabler network. Autoretrogradation means having a process that does this without needing human intervention somewhere in the middle.
An example of something you can do with a retrograded potato is tossing it into a stand mixer and beating the hell out of it without them turning gluey, which happens the starches get mechanically freed up and then crosslink.