In a large saucepan, saute the rice, cumin and curry in butter over medium heat for 2-3 minutes or until rice is lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Stir in the pecans, onions and raisins.
Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place breast side up on a rack in a shallow roasting pan.
Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from the heat. Stir in honey and mustard. Set aside 1/2 cup for serving.
Brush hens with remaining glaze. Bake 25-35 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally with pan drippings. Cover loosely with foil if hens brown too quickly. Cover and let stand for 10 minutes before serving. Serve with reserved sauce. Yield: 8 servings.