Fermented sweet rice wine

Put the glutinous rice in a heatproof, leakproof mason jar; rinse with clean water a few times and drain completely.

Soak in three quarters of a cup of water for 1 hour, leaving at least half the jar empty.

Steam the rice in the jar, without its lid, for 40 minutes, with the lid, a small bowl and a spoon in the steamer to sanitize them.

Turn off the heat without opening the pot and let it cool completely, a few hours.

In the sanitized bowl dissolve the distiller's yeast in distilled (or boiled and cooled) water; never hot water.

Pour the yeast water over the rice, screw the lid on fully, swirl, then loosen it a tiny bit to let air in and out.

Ferment 2 to 3 days at room temperature, until the rice floats over a slightly cloudy liquid.

On the third day tighten the lid and refrigerate to keep it sweet; it keeps three months.

Variation: for more alcohol, tighten the lid on the third day and leave at room temperature another week or two before refrigerating.

Variation: jasmine rice gives the same sweetness with a mushier grain; purple glutinous rice is less sweet.