Place the rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook 20 minutes or until rice is tender and water is absorbed.
Melt the butter in a frypan over medium heat. Stir in the garlic and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle chilies in adobo sauce and salt. Mix in the prawns and cook 5 minutes or until opaque. Serve over the cooked rice.