Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or oil.

Melt 2 tablespoons of butter in a medium saucepan over medium heat. Sauté the finely chopped onion for about 3–4 minutes until translucent.

Stir in the minced garlic and sauté for an additional minute until fragrant, but not browned.

Add the long-grain rice, coating it with the butter and onion mixture. Pour in the whole milk and broth, then season with salt and pepper.

Bring the mixture to a gentle simmer over low heat and cook until most of the liquid is absorbed, about 5 minutes.

Remove from heat and fold in two-thirds of the shredded cheese until fully melted.

Spread the creamy rice mixture into the prepared baking dish. Top with remaining cheese and breadcrumbs or crushed crackers.

Bake for 20–25 minutes until bubbly and golden brown. Keep an eye on it toward the end to avoid burning.

Let the dish rest for 5–10 minutes before serving to set the texture.