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PdfSoak the base: In a blender or large bowl, combine the rice, cinnamon sticks (break them up a bit), and 4 cups warm/hot water. If using almonds, add them here. Blend briefly to break up the rice slightly (or just stir), then cover and let it sit at room temperature or in the fridge for at least 3–8 hours, preferably overnight.
Blend: Remove the cinnamon sticks if you want (or leave for more flavor). Blend the mixture on high until as smooth as possible—1–3 minutes. The rice should be finely ground, almost like a slurry.
Strain: Pour through a fine-mesh strainer, cheesecloth, or nut milk bag into a large pitcher. Press or squeeze to extract as much liquid as possible. Discard the solids (or save for another use like porridge).
Sweeten and finish: Stir in the evaporated milk, condensed milk, additional milk/water (to reach desired consistency), vanilla, and any extra sugar or ground cinnamon to taste. Chill for at least 30 minutes or serve immediately over lots of ice.
Serve: Pour over ice and sprinkle with ground cinnamon. Stir before drinking as it can settle. Keeps in the fridge for 3–4 days; shake or stir well.