In large bowl, pour hot water over rice and 2 teaspoon cinnamon. Soak 24 hours, covered. Drain liquid from rice, reserving liquid. In food processor or blender, process rice in two batches with bout 1 cup of soaking liquid per batch until nearly smooth. Return rice to remaining soaking liquid. Strain mixture through several layers of cheesecloth or coffee filters. (This could take as long as an hour.) Add sugar, rice milk and remaining cinnamon to strained liquid. Refrigerate until chilled . Before serving, process or shake to thoroughly blend. Makes 8 servings of about 1 cup each. Helpful Hint: Try making this drink with different varieties of rice. Jasmine rice, for example, creates a different flavor than basmati or other rice. Formatted by Karen Sonnessa Recipe by: Vegetarian Times, October 1996 Posted to MC-Recipe Digest by "Karen Sonnessa" on May 5, 1998