Cooling Cinnamon Water sounds like a precursor to Horchata:
Horchata
Cook into syrup:
1 cup water
2/3 cup sugar
2 cinnamon sticks
Blend thoroughly in blender (while the syrup is boiling at least):
1 1/3 cups rice (I've used long grain)
2 cups water
Mix both in smaller pitcher and add 2 more cups of water. Refrigerate overnight.
Strain out rice and cinnamon sticks into gallon size pitcher. Save rice for rice pudding.
Add:
3 cups milk
Tsp vanilla
Mix, return to smaller pitcher, and put back in the fridge.
I think my smaller pitcher is 2 quarts, but it might make more than that because Certain People always drink some before I put it away.
Horchata Rice Pudding
Rice from Horchata
6 1/2 cups milk
1/2 cup sugar
1 tsp salt
1/2 tsp cinnamon
nutmeg
5 eggs
Preheat oven to 250.
Mix rice, milk, sugar, salt and cinnamon in big pitcher. Pour into buttered 9x13" pan. Bake, stirring every 15 minutes, until rice is cooked.
Temper the eggs and mix all, then pour back into the pan. Continue baking until done, 30 to 45 minutes.
Not the most exciting rice pudding recipe, but it's better than just tossing the rice, and my kids never turn down rice pudding or any other custard-y dessert. I usually make some kind of sauce for it, vanilla or satin or caramel. Might not be bad with a chocolate sauce, now I think on it, and that would fit the Mexican theme -- horchata is popular there. Mexican horchata can have any number of things as the base, but almonds or rice seem to be most common.