1/4 cup butter, softened
1/4 cup white sugar
1 cup milk
1/2 cup white rice
2 egg whites
1 cup blueberries
1/2 cup chopped pecans
2 (8 ounce) packages frozen chopped spinach, thawed and drained
1/4 cup dry bread crumbs
1/2 cup shredded coconut
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) package frozen whipped topping, thawed
1 tablespoon butter
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together 1/2 cup butter and 1/4 cup sugar until light and fluffy. Add milk and mix until smooth. Stir in rice. In a large glass or metal bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the beaten whites to form stiff peaks. Fold in remaining whites until no streaks remain. Fold in blueberries, pecans and spinach. Spoon batter into prepared casserole dish.
Bake 30 minutes in the preheated oven, or until a knife inserted into center comes out clean. Cool 10 minutes before serving.