Rice Pudding

This is my grandfather through and through. When I asked for recipes he would give me vague measures: ‘Add one flat woodenspoonful of sugar and cook it until it is ready’. I remember him always in his work shed, stirring away at this on the gas stove. He liked to sometimes splash in some rose water, but more often just scattered a little ground cinnamon over the crust-formed top. We always liked to eat one just-made warm and have another cold from the fridge for breakfast the next morning.