Cut the lid off the persimon and set aside. Scoop out the insides.
Make the rice by mixing the rice, green tea and vegetable stock and cooking in a rice steamer or on the stove top.
Preheat the oven to 180ºC
When the rice is cooked, mix with the salted citrus, halloumi and nuts.
Stuff the persimons with the rice mixture. Place in the baking tin and place the persimon 'hats' on top like lids.
Brush with olive oil.
Bake for 45 minutes and serve hot