Rice Salad

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1 1/2 cups converted long-grain rice

4 teaspoons kosher salt, divided

1/3 cup extra-virgin olive oil

1/2 cup plus 2 tablespoons minced parsley

1/4 cup plus 1 tablespoon freshly squeezed lemon juice

1/4 teaspoon ground allspice

3 ripe plum tomatoes, halved lengthwise, seeds squeezed out, and finely diced

1 Kirby cucumber, peeled, seeded, and finely diced

Freshly ground black pepper

Hot sauce