Preheat oven to 350 degrees F.
In a small saucepan
, combine the chicken stock
and the cornstarch slurry
and bring to a simmer
for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice
and add the leftover garlic shrimp
. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.