1) In a medium nonstick saucepan, heat half of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for five minutes.
2) In a large frying pan, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for one or two minutes until aromatic. Add the prawns, lemon juice, and hot sauce. Cook for two to three minutes until the prawns are pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
3) Using a fork, fluff the rice and arrange on a platter. Spoon the prawns in cream sauce over the rice and serve.