To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and cinnamon and then press into an 8-inch springform pan; bake at 350°F for 10 minutes; cool to room temperature.
FILLING: Combine cream cheese and sour cream in a medium bowl; beat until light and fluffy; add 1/2 cup powdered sugar and vanilla; blend; spread over cooled rice crust; refrigerate until cream mixture has set.
Remove spring mold pan sides before decorating.
TOPPING: Arrange sliced fresh fruit in a decorative pattern on top of cooled mixture; use kiwis, strawberries, blueberries, sliced bananas dipped in lemon juice, fresh peaches, and raspberries, or your choice of fruit.
Heat apple jelly until dissolved; brush jelly on top of the fruit.