Heat 2 tablespoons butter in a medium-size skillet. Add onion and sauté for 5 minutes. Stir in water, rice, allspice and ginger. Bring to a boil, reduce heat, and cover skillet. Simmer for 20 minutes or until rice is tender but not soft. Stir in raisins.

Core apples, leaving about 1/4 inch / 7 mm of flesh at bottoms. Scoop out about 1/4 inch / 7 mm from centers. Chop and add to rice mixture.

Place remaining apples in a baking dish and spoon rice stuffing into and on top of apples. Add apple juice to dish. Cut remaining tablespoon of butter into small pieces and dot over rice. Cover loosely with foil. Bake 45 minutes.

Serve hot as a side dish, or as a light lunch.