Rice with Bacalhau

Soak the bacalhau in cold water for 12-24 hours, changing the water several times to remove excess salt. Drain and rinse thoroughly.

Shred the desalted bacalhau into bite-sized flakes, discarding any skin and bones.

Dice the onion and tomatoes into small pieces. If using cabbage, slice it thinly.

Rinse the 3 cups of rice under cold water until the water runs clear, then drain well.

Heat oil or butter in a large pot or heavy-bottomed pan over medium heat. Add the diced onion and sauté until softened and translucent, about 3-4 minutes.

Add the shredded bacalhau to the pot and cook for 2 minutes, stirring gently to combine with the onions.

Stir in the diced tomatoes, sugar, and white pepper. Cook for 3-4 minutes until the tomatoes begin to soften.

Add the rinsed rice to the pot and stir well to coat all grains with the oil and distribute the bacalhau and tomato mixture evenly.

Pour in 6 cups of water (a 1:2 ratio of rice to water). Bring to a boil, then reduce heat to low, cover with a lid, and simmer until the rice is tender and water is absorbed, about 18-20 minutes.

If using cabbage, add the sliced cabbage during the last 5 minutes of cooking by gently stirring it into the rice.

Remove from heat and let the rice rest, covered, for 5 minutes to allow any remaining moisture to be absorbed.

Fluff the rice with a fork and divide evenly among 4 serving bowls or plates.