I went several years sleeping only 3-4 hours a day in my 20s. I'm more reluctant to do that now in my 30s and it was almost never by choice, but what was always a constant is that I normally only ate until moments I was about to fall asleep. And I'm entirely healthy and have way more energy than people in my age group and as much as 7-8 years younger than myself.
It does take me longer to fully recover from an injury or cold these days than when I was in my teens or even 20s, and while I really enjoy sleep (I spent significantly more on a bed when I was 21 than what I spent going to the bar in the following 4 years) and food I don't think its an absolute that its an absolute to keep the 2 so separate to achieve those goals.
I have an incredibly fast metabolism, too. I still have to workout on a regular basis and eat 3k+ calories to just keep my weight constant. I think I'm one of the few in my group of friends whose actually lost weight during this lockdown.
Now that gyms are starting to open up I need to get a few session in to see just how much of that was muscle loss as I barely kept up with any routine due to having bad joints in my upper body.
More info: https://www.salk.edu/scientist/satchidananda-panda/ and https://panda.salk.edu/
When I workout I use to eat 5 times a day and a snack with a high glycemic index (like a handful of raisins) during workout or I'm unable to keep up. That's probably because all the energy from my last meal which is usually 3 hours before my workout is gone.
I'm the kind of person who loses weight on a normal diet that someone else would gain weight and my body fat is around 13-14%. My problem, as I said, is keeping the same levels of energy during the day.
I'll probably start by eating 2 times a day. High protein meals with veggies and some whole grains with a low glycemic index to see how it goes.
I got the idea from a book called "Why isn't my brain working?" by Dr. Datis Kharrazian. There is a chapter in the book detailing some dietary changes that a person should make depending on their blood sugar levels and other factors. I suggest you take a look at this book for some ideas on approaching this problem via diet.
All the rice preparation techniques I know involve the water evaporating or being absorbed by the rice. What cooking method preserves cooking water??