Cut the fruit into pleasingly sized pieces and marinate with rum.
In a pot, combine the rice with the cold milk, salt, and vanilla sugar. Cover and cook on low heat until soft. Stir the sugar into the rice while it is still hot. Then add the gelatine, pre-soaked in cold water. Before the rice mixture begins to firm up, carefully fold in the (already whipped) cream. Then carefully fold in the fruit pieces. Immediately fill the rice mixture into serving-sized moulds and chill.
To finish, dip the chilled moulds briefly in hot water, turn them over to remove, and serve the rice pudding with extras such as fruit sauce and whipped cream.