preparation:

Grind rice in a blender to break up the grains slightly and transfer to a large glass pitcher. Add the water and cinnamon stick. Cover and refrigerate overnight.

Discard the cinnamon sticks, pour into the blender and blend until smooth. Line a large mesh sieve with a double layer of cheesecloth, fit on top of the pitcher and strain through the cloth. Gather up the cheesecloth, twist into a bundle and squeeze any remaining liquid into the pitcher. Discard the rice.

One last time, return the rice liquid to the blender. Add the almond milk, sugar, tofu, and lime juice. Pulse until completely smooth and creamy. Serve in tall chilled glasses with plenty of ice and sprinkle ground cinnamon on top. Store horchata chilled, tightly covered, and drink within 2 days.