Ingredients
1/4
cup finely chopped shallot
1
cup long-grain white rice
1
tbsp finely chopped peeled fresh ginger
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
Directions
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.
2.
Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste. Serve warm.
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