Cơm rượu (Vietnamese pronunciation: [kəːm ʐɨə̌ˀw]) also known as rượu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice.^[1] It is also offered on the fifth of May of the lunar calendar, the Vietnamese Mid-year festival.^[2][3]

To prepare cơm rượu, glutinous rice is cooked, mixed with yeast, and rolled into small balls.^[2] The balls are served in a slightly alcoholic milky, white liquid which is essentially a form of rice wine, and which also contains small amounts of sugar and salt.^[1] The dish is eaten with a spoon.

In Northern Vietnam, a similar dessert (which is thicker, with no liquid, and not made into balls) is called xôi rượu.

Northern-style cơm rượu uses nếp cái hoa vàng or nếp than.^[1]

Cơm rượu in the central region is made with nếp ngỗng, and is cut into thick squares, and fermented in layers of banana leaves. This variation is also the strongest.^[1]

• Chè
• List of desserts
• Rượu nếp

• Cơm rượu page
• Cơm rượu recipe and photo
• Cơm rượu page (Vietnamese)
• Hương vị ngày Tết page (Vietnamese)