Make ahead and serve with BBQ'd shrimp! This salad is best served at room temperature.
Put the rice in a bowl and fill with cold water. Swish the rice with your fingers to release excess starch, then pour off the water. Repeat 2-3 times more until the water is less cloudy. Drain the rice and transfer to a heavy-duty 3 quart saucepan. Add 2 3/4 cups water, set over high heat and bring to a boil. Cover, lower the heat to low and cook until the rice is tender but intact, about 30 minutes. Remove from heat and let stand, uncovered, until cooked to room temperature. The rice can be made up to 2 hours ahead of time.
Meanwhile, heat the oil in an 8 inch skillet over medium heat. Add the shallots and cook stirring often, until translucent, 2-3 minutes. Stir in the chile, if using, and cook, stirring for 1 minute. Remove from the heat.
Combine the lime juice, rice vinegar, fish sauce and 1/2 tsp. salt in a large bowl.
Wet a large spoon with water and use it to turn the rice gently to loosen it. Transfer to the bowl with the dressing; add the shallot mixture and gently toss to combine. Let the salad sit at room temperature for at least 10 minutes and up to 1 hour to let the flavors blend. Stir in the sugar snap peas and the diced avocado and half the mint, seasoning to taste with salt. Transfer to a shallow serving dish and garnish with the sliced avocado and the remaining mint. Serve at room temperature with the lime wedges on the side.
1 1/2 cups Chinese black rice (Forbidden Rice)
3 T. peanut or olive oil
1/2 cup minced shallots
1 fresh cayenne or serrano chile (optional)
3 T. fresh lime juice
2 T. seasoned rice vinegar
1 T. Thai fish sauce
1 cup sugar snap peas, trimmed and cut on the diagonal
2 small firm-ripe avocados, halved, pitted and cut into small dice, 1 thinly sliced
1/4 cup chopped fresh mint
1-2 limes, cut into wedges