According to the classification method of rice, it can be divided into three categories: indica rice, japonica rice and glutinous rice. Japonica rice: Rice made from japonica non-glutinous rice, and the grain is generally oval. High viscosity, low expansion, low rice yield, glutinous rice. According to its grain quality and japonica rice harvest season, it can be divided into the following two types: early japonica rice: white belly, less hard grains; Late japonica rice: the belly is smaller and the grains are harder. Indica rice: Rice made from non-waxy indica rice. Rice grains are generally rectangular or slender. Rice is light in weight, low in viscosity, with more broken rice, large in expansion, high in rice yield, and the steamed rice is bulky. According to its grain quality and indica rice harvest season, it can be divided into the following two types: early indica rice: white belly, less hard grains; Late indica rice: smaller belly white and harder grains.

There are many varieties of high-quality rice in China. According to the classification and physical and chemical properties of cultivated rice, edible high-quality rice can be divided into three categories:

1. Indica rice: It belongs to non-waxy indica rice. According to their cultivation season and growth period, they can be divided into early indica rice, middle indica rice and late indica rice.

2. Japonica rice: Japonica rice is non-waxy rice, which can be divided into early japonica rice, middle japonica rice and late japonica rice according to planting season and growth period; This kind of high-quality rice is mainly produced in the rice area north of the Yangtze River in China.

3. Glutinous rice: Glutinous rice, including indica rice and japonica rice.

Redmi should belong to glutinous rice.