In a heavy saucepan, cook the cream, rice, sugar, and salt over medium heat until it comes to a boil.
Reduce the heat and continue cooking, stirring often, until the rice is very tender, about 20 minutes.
Remove from the heat. Stir in the cocoa powder and the butter and stir until well combined and the butter melted.
Spoon into individual serving dishes.
To store, cover with plastic wrap with the plastic touching the pudding and refrigerate. Great served with whipped cream on top.
Not a NESTLÉ®-tested recipe.