Heat oil in a 2-quart saucepan over medium heat. Add shallot and stir occasionally until golden, about five minutes.

Reduce heat to low and add rice, ginger, and cinnamon. Sauté for one additional minute.

Add chicken broth (amount depends on package directions). Raise heat and bring to a boil. Cover and cook according to package directions (time will depend on your variety of brown rice), until all water is absorbed.

Remove from heat and let stand for five minutes.

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