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Add 3 cups of water, the rice, almonds, and cinnamon stick to a blender. Blend for 1-3 minutes until the mixture is as smooth as possible.
Transfer the mixture to a large bowl or pitcher, add the remaining 3 cups of water, cover, and let the mixture sit and soak in the refrigerator for 8-12 hours or overnight.
Pour the mixture through a fine mesh strainer or sieve 2-4 times and into another pitcher or container, until the mixture is no longer gritty and is as smooth as you can get it.
Add the milk, sugar, and vanilla extract and stir until fully combined. Taste and sweeten with more sugar if you prefer.
Serve the horchata over ice with a sprinkle of ground cinnamon and enjoy!