Tip the sugar into a bowl and cover with 1 litre warm water. Stir well until the sugar has dissolved then mix in the rice, almonds and cinnamon sticks. Cover and chill overnight.

Pour roughly half into a jug and set aside. Pour the remaining contents of the bowl, including the rice, almonds and cinnamon sticks into a powerful blender. Blend for 1 min until everything is very finely chopped. Pour in the liquid from the jug and mix again. If you prefer a very fine consistency, pour into a muslin-lined sieve set over a bowl. You can also pass it through a very fine sieve twice. Mix in the vanilla and a pinch of salt, then keep chilled until ready to serve. Will keep chilled for up to four days.

Fill a pitcher with the almond milk and some ice. Divide between ice-filled glasses and serve.