Active time: 15 min Start to finish: 40 min

　　

Ingredients

Makes 4 servings

　　1/4 cup finely chopped shallot

　　1 tablespoon olive oil

　　1 cup long-grain white rice

　　1 tablespoon finely chopped peeled fresh ginger

　　1/4 teaspoon cinnamon

　　1 cup chicken broth

　　3/4 cup water

　　1/2 lb firm-ripe Fuyu persimmons, peeled, seeded if necessary, and chopped

　　1/2 cup finely chopped fresh cilantro

　　Fresh lemon juice to taste

　　

Step 1

Cook shallot in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 2 to 5 minutes. Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute. Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until rice is tender, about 20 minutes. Remove pan from heat and let stand, covered, 5 minutes.

　　

Step 2

Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste. Serve warm.