Cook the rice according to package directions then while keeping the lid on, remove from heat and let the rice stand for 10 minutes. Do not skip this step! Letting the cooked rice rest allows additional time for it to absorb the steam and firm up a bit. When the 10 minutes is up, gently fluff the rice with a fork then set it aside or spread out onto a clean kitchen towel to cool. An even quicker cooling method is to spread the rice on a baking sheet and set it in the fridge.

When the rice has cooled, transfer it to a large bowl. Squeeze out any excess water from the chopped cucumber then add the cucumber to the bowl with the rice. Add the scallions, parsley, dill, and mint; stir to combine.

In a small bowl, whisk together the white wine vinegar, olive oil, salt, and black pepper. Drizzle over the rice mixture and toss to coat.

Adjust seasoning to taste then transfer to a salad bowl or serving plate.  Serve cold or at room temperature.