Yes I boiled 2 lbs. of chicken liver that netted out to 1lb. I am not much of a liver fan as well, but I want to stay as close to authentic as possible.I've made it a couple of times. It can be tricky because of the rice. The rice can absorb your liquid and you wind up with a dry boudin. That looks great! Did you use any kind of liver? Pork liver can be really hard to get ahold of. I've subbed chicken liver. The last time I actually got pork liver and it was fantastic. I'm not a fan of liver by itself at all, but it adds a little funk to the boudin that I like.
People use varying amounts of rice. I've seen versions that are way more meat.