Dissolve the sugar in the boiling water in a bowl.

Toast the cappellini in olive oil on medium heat until really golden and set aside.

Add more olive oil to the pan if needed and cook the garlic for 1 minute. Add the rice and cook while moving for a couple minutes.

Add the raisins, pasta, soy sauce, salt and water and give it a stir. Taste the water to see if it's salty enough.

Let it come to a boil on medium heat and reduce the heat to minimum. Put a lid on the pot and let it cook for around 20min. If your stove i too intense even at minimum you can put a pan under the pot so the heat arrives more gently.

Uncover and use a fork to peek at the bottom and see if it's dry. If it is, move the rice around with a fork to fluff up.

Serve and top with toasted chopped almonds.