Cơm rượu (sweet fermented rice, Vietnamese)

Instructions

1. Rinse the glutinous rice, soak it for 6 hours, then drain it and steam it for 25 minutes until tender.
2. Spread the cooked rice on a tray and let it cool until just warm, without letting it harden.
3. Dissolve the starter and a spoonful of sugar in the lukewarm water, then sprinkle the mixture over the rice, stirring gently.
4. Place the rice in a clean jar, press it down lightly, then make a small hollow in the centre.
5. Seal tightly and let it ferment at room temperature for 2 to 3 days: the rice should become moist and soft, with sweet liquid collecting at the bottom.
6. Then refrigerate to stop the fermentation, and serve chilled.