Rice soaks overnight with a whole cinnamon stick until the water turns soft, cloudy, and fragrant, then everything gets blended until silky and strained through cheesecloth for a clean, milky base. Plant-based milk, sugar, and a splash of vanilla stir right in, giving it that classic creamy sweetness without any grains or flours ever entering the picture. A dusting of ground cinnamon on top finishes it off before you pour it over ice. It's naturally suited to a gluten free lineup, refreshing, lightly spiced, and easy to make ahead for a hot afternoon. This is the kind of drink that tastes like it took way more effort than it did, and it keeps well in the fridge for whenever you want a glass.
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Combine the rice and cinnamon stick in a large bowl or pitcher. Pour in the 2 cups of soaking water, cover, and refrigerate for at least 8 hours or overnight, until the rice has softened and the water is lightly cloudy and fragrant.
Transfer the soaked rice, cinnamon stick, and all of the soaking liquid to a blender. Blend on high for 2 full minutes, until the mixture is as smooth as possible and the liquid looks opaque and milky.
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