Rinse rice and let drain. Bring water and salt to a boil in a medium saucepan. Stir in rice, cover and return to a boil. Reduce heat to a simmer and cook until all the liquid is absorbed and the rice is tender. Transfer the cooked rice to a strainer and rinse quickly with cold water to stop cooking. Drain the rice thoroughly, then transfer to a mixing bowl.

As the rice cooks, heat oil in a small skillet until hot but not smoking. Add onion and toss to coat with oil. Cook, stirring constantly for 1 minute. Reduce heat and continue to cook, stirring often, until onion is soft, about 8 minutes. Raise heat to medium. Add garlic, celery, mushrooms and curry. Continue to cook, stirring frequently, until mushrooms have softened, about 8 minutes. Stir in apple juice and cook just to blend.

Add the mushroom mixture along with the raisins and apples to the rice and stir to combine. Reheat stuffing in a 350°F oven for 20 minutes before serving. Serve the rice as a side dish or as a stuffing for bell peppers, prebaked winter squash or eggplant.