In 1 quart casserole, combine cornstarch, brown sugar, dry mustard and ginger.
Blend in teriyaki sauce and orange juice; stir until smooth.
Microwave at high (10) 3 to 4 minutes, until thickened, stirring every minute.
Insert metal accessory rack.
Preheat oven to 350°F.
Remove giblets from hens; rinse with cold water and pat dry.
In small mixing bowl, combine rice and apricots.
Stuff hens with rice mixture and close cavities.
Secure with toothpicks.
In 3 quart oblong glass baking dish, place hens, breast side up, on trivet.
Cook on Combination Code 4, 60 to 70 minutes; basting with teriyaki sauce every 15 minutes.