1. Combine the milk, granulated sugar, a pinch of salt, lemon zest, vanilla bean, and water in a wide saucepan. Bring to a simmer over moderate heat, stirring to dissolve the sugar.
2. Add the rice and simmer gently, stirring occasionally, until the grains are tender and the milk is slightly thickened, about 20 minutes.
3. In a bowl, beat the yolks with the lemon juice until well-blended. Whisk in about 1 cup of the hot rice to warm the egg mixture, then pour the mixture into the rice.
4. Cook briefly, stirring constantly, until the pudding visibly thickens, about 1 minute. Remove from heat and remove and discard the lemon zest and vanilla bean. Let the rice pudding cool until it is just warm; it will thicken as it cools.
5. If the fruits need a little sweetening, add superfine sugar to taste. Divide the fruits among 6 or 8 plates or shallow glasses. Spoon the warm rice pudding over the top. To serve as a parfait, alternate layers of fruit and warm pudding.

Serves 6 to 8.