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The role of grains, processed & unprocessed?


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I think you'll find the one on the right is the Thai variety of black rice, which looks rather different - the grains are longer and thinner (whereas the Chinese is short and thick), and the color is not actual black like the Chinese, but more of a dark rusty almost black color. I bought both, and I like the Chinese more, but the Thai is pretty tasty too. A few photos of the Thai black rice:







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