1. Combine 2 cups water and next 6 ingredients (through cloves) in large bowl. Cover and chill 8 to 24 hours or until rice is soft. Strain mixture through a fine sieve, reserving solids. Discard liquid.
2. Place solids, remaining 2 cups water, and almond milk in a blender; process 2 minutes. Strain through fine sieve into a pitcher; discard solids. Add sugar, extracts, and salt to milk mixture, stirring until sugar dissolves. Serve over ice. Store in refrigerator up to 1 week.