In a medium saucepan on low heat combine the rice, milk, sugar, vanilla and nutmeg.
Stir and increase heat to medium for 8-10 minutes stirring often.
Turn heat to low.
In a small bowl whisk the egg.
Add a bit of hot rice mixture to egg and stir.
Add a bit more of the hot liquid and stir.
Add the warmed egg mixture into the saucepan and whisk well.
Increase heat to medium and continue cooking for 5 minutes.
Turn heat to low and simmer for 10 minutes.
Add the cocoa powder to the hot rice mixture and stir well.
Continue cooking on low heat for another 10 minutes.
Add the almond butter and stir well.
Turn off heat.
Serve pudding warm but I also liked it cold with a bit of fresh whipping cream poured over top.
Enjoy!