To make the broth, heat 1 cup of water to almost boiling and add 1/2 to 1 large bouillon cube. Let dissolve and stir until the water turns to broth.
Heat the cup of broth and soup-can of water in a 12-inch skillet or large pot, over medium-high heat to a boil. Stir in the uncooked rice. Reduce the heat to low and cover. Cook until the rice is tender (about 20 minutes). DO NOT DRAIN.
Stir the soup, milk, and tuna in the skillet. Top with cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over tuna mixture. cook until the mixture is hot and bubbling.