RICE KRISPIES: In a bowl, mix the Rice Krispies with the frozen pomegranates. Pass to the serving bowl. Add the Horchata milk.
HORCHATA MILK: Pour the rice and milk into a blender; blend until the rice just begins to break up, about 1 minute. Let rice and milk stand at room temperature for a minimum of 3 hours. Strain the rice milk into a pitcher and discard the rice. Stir the vanilla, cinnamon, and sugar into the rice milk. Refrigerate. (You can substitute for the Horchata powder if desired.)