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; cover opening with foil.
Tie legs to tail; twist wing tips under back.
Brush hens with 1/4 cup melted butter.
Arrange medium-hot coals around edge of grill.
Center foil pan on grill, not directly over coals.
Place birds in foil pan, allowing space between each bird.
Grill hens over medium-hot coals till tender, 1 1/2 to 1 3/4 hours.
Brush occasionally with the drippings on foil.