Cook the rice in a large saucepan of boiling water for 10-12 minutes or until tender, drain and keep warm.
Melt the butter in a large frypan over medium heat and saute the chilli, garlic and spring onions for 2-3 minutes. Add the prawns and continue frying for 3-5 minutes until the prawns are cooked through and browned.
Stir in the PHILADELPHIA cream cheese, stock and parsley and simmer gently until the sauce is well combine and slightly thickened.
Divide the rice evenly between 4 serving bowls, spoon over the creamy prawn sauce. Serve immediately.