This is a fabulous dish and a great way to add almost any meats or vegetables to a recipe. However, wherever the original recipe came from, there was not enough rice. I would say that the origins amount (200g) could easily be doubled (to 400 g). I would be inclined to add about 900 ml of stock but keep an eye on it so that it does not dry out.
--Jerry, aka Chef 11:24, 5 December 2012 (UTC)