The recipe yield is:
Prepare rice according to package directions. Saute onion in 2 tablespoons butter. Combine rice, onion, apple, egg, parsley, and thyme; stir well, and set aside. Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry; sprinkle cavities with salt and pepper. Stuff hens with rice mixture, and close cavities. Secure with wooden picks; truss. Place hens, breast side up, in a shallow pan, and brush with remaining 1 tablespoon butter. Bake at 350 degrees for 1 to 1-1/2 hours or until juices run clear when thigh is pierced with a fork. Yield: 6 to 8 servings.