I could give you exact measurements if I knew how much juice you have. But I can also give you my method of fool-proof rice without an exact liquid/rice ratio.
This recipe is for a basic tomato rice. It is a really versatile side dish which freezes well. You’ll need a big pot (like a stock pot but one that is wider than it is taller) and the lid, plus a clean cotton tea towel.
Dice 2 large onions. Melt 1/4 cup butter in pot. Add onions, saute just until softened. Add 4 cups rice, stirring frequently, until rice turns opaque. Smooth the rice down with the back of a spatula. Add the tomato juice slowly until it is between 3/4 inch and 7/8 inch above the level of the rice.
Bring the rice and juice to a boil, but don’t let it boil too hard. When the rice has absorbed enough liquid that holes start to form in the top of the rice, cover the pot with the tea towel, set the lid on top, and reduce the heat to the lowest setting. Make sure the tea towel isn’t dangling. I fold mine back up on top the lid. This will stop the condensate from dripping off the lid and making the rice mushy.
Leave the rice for 15 minutes. Turn off heat but leave lid on for another 15 minutes.
I freeze it in large ziploc bags, laid flat for efficient storage and quick defrosting. Sometimes I toss in frozen peas. It makes a great side dish for the pre-cooked BBQ chicken at the grocery.