I cooked it like white rice once it was sprouted like this with equal parts rice and water. It was one cup sprouted into just under 2 cups size. It was a bit sweeter than normal and very creamy. I guess it makes sense it was sweet, I essentially malted it.
It sounds like you didn’t bother to take a cursory look before asserting your incomplete knowledge of food science.
https://www.usarice.com/thinkrice/detail-pages/blog/sprouted-rice-explained
If industry orgs aren’t scientific enough for you, you could always try searching papers on the topic. Oh, like this one maybe?
Removed by mod
The last 2 sentences pushed it past the line of skepticism and into being a douche. Just don’t include them and it’s a little blunt but otherwise fine