Preheat your oven to 350°F (175°C). Tuck the wings of each Cornish hen behind the body and tie the drumsticks together with kitchen twine. Rub softened butter all over the hens and season with kosher salt and black pepper.

Place the hens breast side up in a roasting pan and bake uncovered for about 1 hour, until golden brown and juices run clear.

In a saucepan, combine apple juice, honey, and Dijon mustard over medium heat. Simmer for about 10 minutes until it thickens slightly, reserving half for later.

Remove the hens from the oven and brush with the glaze, then return to bake for an additional 25-35 minutes, basting every 10 minutes until internal temperature reaches 180°F (82°C).

In a skillet, sauté rice with cumin and curry powder for 3 minutes, then add chicken broth and simmer covered until tender, about 15 minutes.

Stir in chopped pecans, sliced green onions, and golden raisins into the cooked rice.

Cover the hens with aluminum foil and let rest for about 10 minutes before serving alongside stuffing drizzled with reserved glaze.