Preheat oven to 350°F.

Bring water, rice, and 1/2 teaspoon of salt to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and simmer, undisturbed, until water is absorbed, about 35 minutes. Remove from heat. Let stand, covered, 10 minutes. Uncover and gently fluff rice with a fork. Spread rice in an even layer on a baking sheet and let it cool completely for about 30 minutes.

Meanwhile, line a rimmed baking sheet with parchment paper and set aside. Place the bread in a food processor and pulse until pea-size breadcrumbs form (about 10 pulses). In a medium bowl, using a rubber spatula, mash together gorgonzola and 1/4 cup of oil, mixing until smooth. Stir in breadcrumbs and pistachios. Spread mixture evenly on prepared baking sheet. Bake until nuts are toasted and bread is golden brown, about 10 minutes, stirring once after 5 minutes. Remove from oven. Let cool completely.

Whisk together vinegar, honey, pepper, remaining 1 1/2 teaspoons of salt, and remaining 6 tablespoons of oil in a large bowl. Reserve 1/4 cup of vinegar mixture. Add rice and onion to the vinegar mixture in the large bowl and toss to coat. Add reserved 1/4 cup vinegar mixture to a medium bowl along with cherries and plum wedges; toss to coat. Arrange dressed rice mixture on a platter or in a to-go container, and top with cherry mixture. Unless serving immediately, pack breadcrumb mixture and mint separately.

Rice salad can be stored in an airtight container in the refrigerator for up to 1 day. Breadcrumbs should be stored separately in an airtight container and can be kept at room temperature for up to 4 days.