Step 1

Rinse rice in a fine-mesh sieve under cold water until water runs mostly clear. Transfer to a medium saucepan. Add shallot, garlic, ginger, peas, coconut milk, salt, brown sugar, thyme, allspice, pepper, and 1½ cups water. Stir to combine and bring to a boil. Reduce heat to low, cover pot, and cook until all of the liquid is absorbed and rice is tender, 18–20 minutes.

Step 2

Fluff rice using a fork. Transfer to a large shallow bowl and top with parsley.