Sorghum can be compared to which of the following?

Sorghum can be compared to molasses for its processing method because both sorghum syrup and molasses involve similar steps in their production. Sorghum syrup is derived from the juice extracted from the stalks of sorghum plants, which is then boiled down to create a sweet syrup. Similarly, molasses is a byproduct of the sugar extraction process from sugarcane or sugar beet, where the juice is boiled down to produce a thick, sweet substance. This comparison highlights the method of extraction and the boiling process shared by both products, emphasizing their similarities in production rather than their uses or culinary applications.

The other options, while highlighting certain attributes of sorghum, do not align as closely with the aspect of processing. For example, sorghum's versatility might overlap with rice in terms of cooking applications, but the processing of these grains differs significantly. The comparison to wheat focuses on baking uses, which again does not touch on processing methods. Similarly, comparing sorghum to corn in terms of sweetness does not reflect the production processes, as these grains originate from different plants and undergo distinct processes to create their sweet products. Hence, the correct comparison is with molasses, specifically regarding their production techniques.