2, soak the glutinous rice in cold water for about 8 hours, cook with a rice cooker, the amount of water to the surface of the rice can not see the water, the side of a little bit of water to see the water for the right amount, 15 minutes that is.

3, the rice will be spread out to dissipate heat, touch the surface of the rice with your hand has been cold can. Add a small amount of cold water to stir, the rice will be loosened. Special attention, can not let the rice grains stained with grease. Otherwise the rice wine is sour and inedible.

4, crushed wine curd, scattered into the rice and stir well, press the rice, dig a small hole in the center, cover with a lid or plastic wrap.

5, summer on the table, winter in a warmer place. About 24 hours or so, the small hole has been dripping full of rice wine juice, taste, such as sweet and not sour, can be eaten, such as the taste of light with acid, and then wait 3 or 4 hours.

6, because the rice wine will continue to ferment, the wine flavor is getting stronger and stronger, the sweetness is getting fainter and fainter, will become wine, so eat it, to be placed in the refrigerator, to inhibit its continued fermentation, then the rice wine will be more and more sweet, can be stored for half a month, eat slowly, the taste is endless.