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.