I have several friends in Thailand who teach English to Thai children of various ages. One day, while talking to one of these friends, she mentioned the rice wine her mother makes to celebrate new year's (no celebration this year
The only ingredients are thai glutinous rice and chinese rice wine yeast - I managed to find both in a local asian food store. The yeast comes as a pair of little balls about 3cm diameter.
The rice (I used 2kg) is washed, soaked and steamed. After cooliing, the rice is mixed with a little water (about a liter and a half). The yeast is crushed and stirred into the rice. The entire thing is covered tightly and put in a warm place for four days. After four days, the entire thing is strained and transferred to a larger container. There is considerably more liquid now as the rice has lost most of the water it gained in soaking and steaming. Fermentation should be complete after about a week. Bottle it and put it in the refrigerator. It is NOT a stable beverage and should be consumed within a couple weeks.
The formal recipe is available online here: SaTho - Thai Rice Wine