Plump the Smyrna raisins by placing them in a saucepan, covering with water, and heating for a few minutes. Drain and set aside.
Prepare the rice pudding base: Whisk 2 egg yolks in a bowl. Once the rice has absorbed most of the milk, quickly incorporate a spoonful or two into the yolks. Return this to the rice pan, stir in the butter and drained raisins, and simmer gently. Pour into a 20 cm soufflé mold and cool completely.
Preheat the oven to 100°C.
For the pistachio crème brûlée: Heat the milk with pistachio paste until boiling. Whisk the remaining 5 egg yolks with powdered sugar, then gradually pour in the hot milk mixture, stirring constantly with a spatula. Pour over the rice pudding and bake for 45 minutes. Cool, then chill for 3 hours.
To serve: Pat the cream surface dry, dust with brown sugar, and caramelize under the broiler. Top with physalis, starfruit slices, a drizzle of lemon syrup, and verbena leaves for an elegant finish.
