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In a medium pan, add the rice (and almonds, if using) and toast for 2 minutes over a medium to low heat.
Add in the water, sugar, cinnamon sticks, and salt.
Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
Reduce heat to low and simmer for 15–20 minutes to allow the rice, almonds, and cinnamon to infuse and the syrup to thicken a little.
Remove from heat and let cool slightly.
Strain through a fine mesh sieve, cheesecloth, or nut milk bag to be left with a smooth syrup.
Stir in vanilla extract.
Let cool completely, then store in a clean bottle or jar in the fridge for up to 2 weeks.