You will need
Put the rice in a pan with the orange rind. Add the sugar and the milk. Simmer, stirring often, until the rice is soft and the milk almost absorbed. You may need to raise the heat and boil off some of the liquid towards the end.
Add the juice of the orange and allow to cool. Fold in the whipped cream.
Spread the marmalade into the bottom of four ramekin dishes or one large dish (leave out the marmalade if you don't like it). Spoon in the rice pudding and sprinkle over the caster sugar. Place under very hot grill, or use a blowtorch to melt the sugar to a caramel colour. Let stand for a minute or two, to allow the topping to set, before serving.