For the Salad:

1. In a large bowl, combine the cooked rice with the chopped celery, onion, garlic, parsley, dates, cranberries, apricots, and pecans and toss. Set aside.

For the Cornish Hens:

1. Combine the lemon juice with the sugar, salt, black pepper, and olive oil and stir.
2. Rub the marinade over the hens and gently lift the skin of each and rub the marinade under the skin as well.
3. Place a sage leaf under the skin of the hens and a sprig of rosemary into the cavity of each.
4. Preheat the oven to 350 degrees F.
5. Place the hens in a baking pan.
6. Bake for 60 - 65 minutes or until the juices of the hen run clear.
7. Let the hens rest from the oven for about 10 minutes before serving.
8. Serve with the rice salad.

For the Arborio Rice Pudding:

1. In a large saucepan, bring rice, sugar, salt and 4 1/2 cups milk to a boil over medium heat. Reduce heat to low, cover and let simmer until thickened, about 20 minutes. Stir in vanilla and remaining 1/4 cup milk.
2. Transfer the rice pudding to a serving bowl and cover with cling film, pressing the cling film to the surface of the pudding to prevent a skin from forming on top. Transfer to the refrigerator and leave for about a couple of hours.
3. Before serving, stir in cream, cinnamon, nutmeg and orange zest. Serve with a dollop of fresh whipped cream if desired and top with additional orange shavings.