Add the kapika rice to a 3 1/2 quart heavy enameled Dutch oven and pour in the vegetable broth with a pinch of salt. Increase the heat to bring it to a boil, then cover with the lid and reduce to a low simmer. Let it cook gently for 20 minutes.

While the rice simmers, heat about a half-inch of peanut or safflower oil in a 2 quart saucepan over medium-high heat. Test the oil’s readiness by dropping one shallot ring into it; it should sink and rise slowly. Add the remaining shallots and keep a close watch as they brown quickly. Remove them with a slotted spoon onto a paper towel-lined plate and season with salt and pepper, then set aside.

When the rice timer goes off, uncover the pot and carefully scatter the peas on top without stirring. Replace the lid and let the peas steam over the simmering rice for 10 minutes.

After steaming, remove the lid and use a fork to gently fluff the rice and incorporate the peas. Transfer the rice to serving bowls, sprinkle the minced chives and parsley over the top, and finish by garnishing with the crispy shallots. Serve immediately.