I've had limited success (one batch out of three I judged to be drinkable ie wouldn't kill me).
The best resource on the web is here:
http://www.sytu.edu.cn/zhgjiu/umain.htm
This is my simplified, basic recipe. It's closer to sake production than Chinese rice wine. I skip the starter batch and a lot of steps. I try to keep things simple.
Ingredients:
1. 1-2 kg Glutinous rice
2. Juice from one lemon
3. 4-5 Yeast balls - can get from Chinese medical hall - "jiu bing" (wine biscuit)
Method:
1. Warm up the yeast balls by placing them in the sun to activate the yeast.
2. Wash and soak the glutinous rice in water for a few hours.
3. Steam the glutinous rice for 20 min.
4. Let the glutinous rice cool, then transfer to a large brewing container (I use those plastic rice bins for keeping cooked rice hot).
5. Crush the yeast balls until it's a coarse powder, then mix it up with some clean water. I use a blender, but this may not be such a good idea.
6. Thoroughly mix up the resulting mixture with the cooled rice. Mix in the lemon juice as well - it is meant to create an acidic environment to inhibit bacterial fermentation, otherwise you end up with acetone instead of alcohol - not a very good thing to drink!
7. Stir up the mixture once or twice a day for the next few days. This is to aerate the mixture and get the yeasy cells multiplying actively. Then cover and seal and leave it for about a month. This makes the yeast start anaerobic fermentation, which produces alcohol. If you're lucky, you will notice very nice smells after a week.
8. Filter the mixture using a fine sieve into used wine bottles. You can use a siphon after about a week to transfer the clear wine into new bottles, leaving behind the sediment which should have settled to the bottom (which is also nice to drink - like nigori-sake!).
Make sure that you try to keep everything aseptic - no germs! I basically pour boiling water over everything I use, and touch as little as possible with my hands, using the sterilized utensils instead.
The best way to drink it is to heat it up like sake. The final appearance is a very pleasing pale yellow.
My brother-in-law's mother (true blue hakka) gave some additional tips which I have yet to try. She's the one whose rice wine made me want to start trying to make my own.
1. Get some red rice (also from the Chinese medical hall) and mix it in. This gives it the classic red appearance.
2. No need to mix the crushed yeast balls with water.
3. Layer the steamed rice between layers of crushed yeast ball powder and red rice powder.