Rinse rice with cold water. Combine with 4 cups water in a large saucepan and set over high. Cover and bring to a boil, then reduce heat to medium-low. Simmer, covered, until rice is al dente and water has been absorbed, 25 to 30 min. Scoop out and spread cooked rice onto a baking sheet. Refrigerate, stirring halfway through, until cold, about 50 min.
Whisk lemon juice with oil, honey, vinegar, chili pepper and salt in a medium bowl. Stir in cilantro and parsley. Pour over cold rice and toss until coated.