Creamy Rice Casserole

I made a new recipe tonight for a "Creamy Rice Casserole". It was pretty great. I will definitely be making this again. It would be great with some chopped broccoli added or even spinach. I would also like to try this with brown rice. This makes enough for 10-12 people!

6 T butter
4 slices sandwich bread
1 onion, minced
1 t salt
4 garlic cloves, minced
2 T flour
4 c chicken broth
4 c milk
2 c water
3 c long grain white rice, uncooked
1/4 t pepper
1/8 t cayenne
2 cup shredded sharp cheddar (about 8 oz)
Lemon wedges & Hot sauce/Tabasco for serving

Preheat oven to 400 degrees. Melt 4 T butter in a large dutch oven. Saute onion and salt until the onion is tender and lightly browned. Add garlic and saute about 30 seconds. Add flour and whisk into onions, then add liquids and whisking often- bring to boil; then add rice, pepper and cayenne. Cover, reduce heat and cook about 20-25 mins until rice is tender but there is still a bit of liquid. If the liquid is mostly cooked in add a little more water or milk at this point before transferring to oven. While the rice is cooking, melt 2 T butter. Process the bread slices in a food processor until they are crumbs, then add melted butter and pulse. When rice is tender (and there is still some liquid), mix in the cheese and pour into a 9 by 13 baking dish and top with breadcrumbs. Bake for about 15-20 until bubbly and breadcrumbs are browned. Cool 10 mins before serving with lemon wedges and hot sauces.