Cook rice mix according to package directions; stir in raisins, 2 tablespoons butter, almonds, and sage.
Rub cavities of each hen with salt.
Skewer neck skin to back.
Fill each body cavity with about 3/4 cup rice stuffing and cover opening with foil.
Tie legs to tail; twist wing tips under back.
Brush hens with melted butter.
Place hens on foil in center of grill, allowing space between each bird.
Grill over medium-hot coals till hens are tender, 1 1/2 to 1 3/4 hours, brushing occasionally with drippings.