Fuyu Persimmon Rice Pilaf



  1. 1/4 cup finely chopped shallot
  2. 1 tablespoon olive oil
  3. 1 cup long-grain white rice
  4. 1 tablespoon finely chopped peeled fresh ginger
  5. 1/4 teaspoon cinnamon
  6. 1 cup chicken broth
  7. 3/4 cup water
  8. 1/2 lb firm-ripe Fuyu persimmons, peeled, seeded if necessary, and chopped
  9. 1/2 cup finely chopped fresh cilantro
  10. Fresh lemon juice to taste


  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.
  2. Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute.
  3. Add broth and water and bring to a boil.
  4. Reduce heat to low and cook, covered, until rice is tender, about 20 minutes.
  5. Remove pan from heat and let stand, covered, 5 minutes.
  6. Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste.
  7. Serve warm.