Cook rice according to package directions with almonds and 1 tsp cinnamon. Let cool completely; refrigerate overnight.
In blender, purée rice, evaporated milk, ice and vanilla until smooth. Strain and divide among 6 tall glasses.
Meanwhile, in large mixing bowl, combine instant coffee and sugar. Pour boiling water over top; using electric mixer, beat for 3 to 5 minutes or until thick, foamy and stiff peaks start to form.
Top each serving with coffee foam; sprinkle with remaining cinnamon.
Turn this iced coffee into a cocktail by adding a splash of rum, or Kahlua or Amaretto liqueur.
Sweeten horchata with sweetened condensed milk to taste.