In a 4-cup glass measure combine the rice, pudding mix, and 1/4 teaspoon salt.
Stir in milk.
Micro-cook, uncovered, 3 minutes.
Micro-cook, uncovered, till mixture thickens and bubbles, 3 to 4 minutes, stirring every 30 seconds.
Fold in dates and peel.
Cool to room temperature without stirring.
Fold in topping.
Turn into 10 x 6 x 2-inch baking dish.
Cover and freeze.
Before serving, remove from freezer and place in refrigerator about 45 minutes.
Cut in squares to serve.
Or, thaw at room temperature 45 minutes; spoon into sherbet dishes.
Trim with a thin lemon slice, if desired.