• Place 2 tablespoons of butter and 1 tablespoon of olive oil in a frying pan over medium heat until the butter melts. Add the minced garlic and fry it until it turns golden.
• Next add the rice and stir in the oil and garlic for about 3 minutes until coated with the flavor.
• Now, add the warm water and salt and bring to a boil. Half-cover the pan and simmer the rice until the water has mostly evaporated.
• Turn the heat down to low and cover the pan. Continue cooking until the rice has finished absorbing the liquid and has softened.
• Take off the heat, transfer to a serving platter and leave aside to cool.
• In another pan, add the remaining butter and oil and fry the chopped onion together with the raisins, the cashews and Brazil nuts for about 3 minutes, stirring well.
• Add the sautéed raisins and nuts over the rice. You can optionally decorate with carambola and more raw nuts, if you wish.

Serve and enjoy!