Rinse the rice until the water runs clear. Place in a medium bowl and fill with enough cold water to completely cover the rice. Allow to soak for half an hour.

Meanwhile, place the cacao beans on a dry skillet over medium-low heat. Allow to toast, stirring often, until the skins just begin to brown and the beans start giving off a faint crackling or popping sound, about 5 to 8 minutes. Remove from the heat and set aside until cool enough to handle.

Use your fingers to peel the beans and place in a blender. Drain the rice and add to the blender along with the cinnamon sticks, vanilla, 1/4 cup granulated sugar and 1 cup of milk. Blend on high until smooth.

Pour the mixture through a fine mesh strainer into a large pitcher, to remove the grit. Use a spoon to press the mixture through the strainer. Stir in the remaining milk and give it a taste. Adjust sweetness accordingly, adding as much sugar as you'd like. Allow to chill until super cold. Serve over ice and enjoy!