Bring 6 cups of water almost to a boil, you want it very warm to hot to soften the rice easier, but not boiling, then pour on the rice. Add 2 cinnamon sticks and allow it to cool before placing in the fridge, covered, for at least 4 hours or overnight.

Prepare strawberry puree by blending strawberries sugar and lemon juice on high until very smooth.

Pour into a large jar and store in the fridge until ready to use.

In 2 batches blend half the rice water, and 1 cinnamon stick, on high speed in a blender for about 4 minutes. Strain very well with a fine mesh strainer or nut milk bag into a large pitcher. Repeat with the remaining mixture.

Pour sweetened condensed milk, evaporated milk and vanilla extract to the pitcher and stir well to fully incorporate, then add strawberry puree and stir well, then serve over ice. I like to save some puree and drizzle it into the glasses before serving.