Cơm rượu (Vietnamese pronunciation: [kəːm ʐɨə̌ˀw]) also known as rượu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice.

[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.

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

[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.