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Preheat your oven and prepare a baking pan by greasing it with butter and dusting it with graham cracker crumbs.
Cook the rice in boiling water until it becomes tender, then drain it and set aside.
In a saucepan, mix together the milk, sugar, and salt, and bring the mixture to a simmer.
Add the cooked rice to the milk mixture and stir until well combined.
In a separate bowl, beat the egg yolks, then gradually incorporate them into the rice mixture.
Fold in the butter and lemon zest, then gently mix in the canned peaches.
In another bowl, whip the egg whites until they form stiff peaks, then carefully fold them into the rice mixture.
Pour the combined mixture into the prepared baking pan.
For the topping, combine sugar and water in a saucepan and bring to a boil until the sugar has dissolved.
Remove the saucepan from heat and let it cool slightly before beating in the egg whites until well mixed.
Spread this white mixture over the rice pudding in the baking pan.
Bake in the preheated oven until the top is golden and set.