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After eating Gongmi No. 1, the rice grains are uniform, bright in color, mellow and long, and full of aroma. People can't help but think of Thai rice, and then think of red curry beef rice. I happened to have red curry and lamb brought back from Thailand at home, so I made a red curry lamb rice. The rice was oily and shiny, fragrant and soft, and paired with the red curry lamb, it was fragrant and refreshing, with a long aftertaste.
