In a large bowl, combine the Long Grain White Rice (1 1/2 cup), Water (4 cup), Sweetened Condensed Milk (14 ounce), Heavy Cream (1/2 cup), and Cinnamon Stick (2).
Cover with plastic wrap and allow to sit until completely cooled to room temperature, about 1 hour.
Remove and discard cinnamon sticks. Transfer the long grain rice with a slotted spoon, to a blender or food processor. Reserve the liquid. Blend on high until completely smooth, about 3 minutes.
Add the reserved milk liquid to the blender or food processor, with the puréed rice, and blend until completely combined, another 2 minutes.
Pour the blended mixture through a fine mesh sieve, into a large bowl or pitcher. Use a spoon to help you pass the liquid through the sieve. There should be a rice paste left over, toss that out.
Add the Ground Cinnamon (1 teaspoon) and Vanilla Extract (1 teaspoon) to the horchata and stir. Pour into a popsicle mold. Place the mold in the freezer for about 1 hour.
Insert wooden popsicle sticks and return the mold to the freezer and continue to freeze for another 3 to 4 hours, until they are completely frozen.
When ready to eat, run the bottom of the mold under warm water to help loosen the popsicles. Serve with a sprinkling of Ground Cinnamon (to taste). Enjoy!