In a saucepan, place the milk, caster sugar, marmalade, vanilla extract, orange zest, sultana. Add the pearl rice and stir in to combine.
Place under the warm heat and bring to the boil.
Simmer over low heat for 15-18 minutes or until the rice is fully plump. Alternatively, place the rice in the oven covered with a lid at 150˚C and bake for 45 minutes. Stirring once or twice to ensure it doesn’t stick to the bottom of the dish.
Pour in a little cream if the rice is little dry. Transfer the cooked rice in a ceramic dish.
Sprinkle with brown sugar and using a kitchen blowtorch caramelised until coloured or place under an oven grill for 5 minutes or so.
Remove from the oven and serve immediately with fresh raspberries and extra whipped cream if desired.
Serve with some whipped cream.
