Combine rice, 2 cups milk, and salt in heavy saucepan. Slowly bring to boil. Reduce heat, cover; cook over low heat, stirring frequently until rice is tender, about 30 minutes.
Sprinkle gelatin over cold water in small cup; let stand until gelatin granules are moistened. Stir into hot rice mixture.
Beat egg yolks with 1/4 cup sugar and remaining 1/2 cup milk. Add small amount of the hot rice to yolks; mix well and then add to rice mixture. Cook over low heat for 2-3 minutes until slightly thickened.
Add candied fruit and lemon peel. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar; beat until very stiff. Fold into rice mixture.
Fold in whipped cream. Turn into 6-cup mold; chill until firm (several hours or overnight). Unmold; serve with additional whipped cream and candied fruit.