The invention discloses a processing technique of purple rice and coix seed sweet white wine (fermented glutinous rice). The processing technique comprises the following steps: 1) pretreatment: cleaning coix seeds, purple rice and liquorice with warm water, 2) airing: fishing out the coix seeds, the purple rice and the liquorice for airing, 3) grinding: grinding the coix seeds, the purple rice and the licorice powder to 100-mesh powder, and 4) fermentation: adding the warm water, uniformly mixing to form a stock solution, adding distillery yeast, pouring into a seal tank for fermentation, adding rice wine rhizopus and saccharomycete in the process. The medicinal and edible coix seeds and the rough purple rice not subjected to polishing and water washing are adopted as raw materials in company with natural sweetening agents such as the liquorice for seasoning.