I grew up in the countryside of Vietnam during the first 10 years of my life. My neighbor was making rice wine at that time and man, did they know how to make ruou nep (fermented rice that is a byproduct of the rice wine-making process). It is somewhat alcoholic (5% or less) blended with a very sweet taste (sugar is the byproduct of fermenting process), with the remnants of rice that one can chew on. I think the dish could actually be made popular in the States because it doesn't have a weird smell which a lot of the fermented stuff does.

Wondering why hasn't anyone capitalize on that yet.