Heat the butter in a saucepan over medium-heat. Add the garlic, ginger and sauté until fragrant, about 2 minutes. Add the rice and sauté until the grains are coated with the butter and give off a toasted aroma.

​Add the coconut milk, water, salt and pepper. Bring to a boil, reduce to a light simmer and cover. Cook until the rice is tender, about 18 minutes.

​Fluff the rice with a fork, add the raisins and almonds and toss lightly to mix.

​Keep warm and covered until ready to use.