1 cup long-grain white rice
1/2 cup blanched almonds
4 cups water
1 cup whole milk
1/2 cup sugar
1 tsp vanilla extract
1 tsp ground cinnamon
cinnamon stick (garnish)
ice

Soak rice and almonds in 2 cups water overnight. Drain and blend with remaining 2 cups fresh water until very smooth. Strain through cheesecloth or fine mesh strainer. Stir in milk, sugar, vanilla and cinnamon until sugar dissolves. Refrigerate until cold. Serve over ice garnished with a cinnamon stick.