1. In a medium nonstick saucepan, heat 2 tbsp 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 5 minutes.

2. In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Season with salt and pepper. Saute for 2 to 3 minutes until the shrimp is pink and cooked through. With a slotted spoon, remove the shrimp and keep warm in a covered bowl.

3. Raise heat to high and reduce the sauce for about 5-8 minutes. Add the flour and quickly whisk to thoroughly incorporate. Cook about 1 minute longer then whisk in the half-n-half until very smooth. Return the shrimp to the pan and stir to coat. Remove pan from heat.

4. Mound a serving of rice in the center of a large dinner bowl. Spoon the shrimp and sauce along the side of the mound. Place steamed broccoli on the other side. Serve immediately.

Notes: Do not substitute regular rice for the parboiled rice. It will not toast as deeply.