Step 1In a blender, combine the rice, canela and water, and blend to break up the rice, about 30 seconds. Pour the mixture into a large bowl and stir in the vanilla; rinse and reserve the blender. Cover the bowl with plastic wrap and refrigerate overnight.
Step 2Meanwhile, combine the coconut meat, cream, milk, and water in the blender and blend on high until smooth. Pour the coconut mixture through a fine strainer to remove any unblended pieces then pour into a large pitcher; refrigerate with the rice mixture.
Step 3The next day, stir and strain the rice mixture into the coconut mixture, then taste and add more water, if needed, to reach your desired consistency. Add the sugar, stir until dissolved, then add more to taste. Serve the horchata over ice.