Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "CARAMELIZED RICE CRISPS",
  "description": "CARAMELIZED RICE CRISPS are a delightful treat combining the richness of rice pudding with the crunch of puffed rice and the creaminess of ice cream, finished with a caramelized touch.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 vanilla bean, split and scraped",
        "2 cups (500 g) whole milk",
        "1½ cups (250 g) carnaroli rice",
        "1 tablespoon olive oil",
        "3% tablespoons (50 g) whipping cream",
        "½ cup (50 g) black rice",
        "¼ cup (50 g) white carnaroli rice",
        "½ cup (150 g) sunflower oil",
        "1½ cups (400 g) whole milk",
        "1 cup (235 g) whipping cream",
        "1½ cups (300 g) basmati rice",
        "½ cup (70 g) superfine sugar",
        "3 tablespoons plus 2 teaspoons (50 g) glucose powder",
        "% teaspoon (4 g) ice cream stabilizer",
        "½ cup (60 g) white carnaroli rice",
        "2 teaspoons (10 g) egg white",
        "Light brown sugar"
      ]
    }
  ],
  "instructions": [
    "For the rice pudding: Add a scraped vanilla bean to the milk. In a saucepan, sauté the rice in the olive oil until it becomes translucent, then add the infused milk. Cook over low heat for about 18 minutes. Then add the cream, while hot, and set aside.",
    "For the black and white puffed rice: Add the two rices to a saucepan with the oil and heat to puff the rice.",
    "For the rice ice cream: Infuse the milk, cream, and basmati rice cold. Pass through a conical sieve. Pour into a saucepan, heat to 95 to 105°F (35 to 40°C), then add a mixture of the superfine sugar, glucose powder, and stabilizer and heat to boiling. Remove from the heat, let cool, and refrigerate for about 3 hours. Churn to make the ice cream, then transfer to a cold bowl and freeze for between 12 and 24 hours, depending on use.",
    "For the puffed rice tuile: Preheat the oven to 360°F (180°C). Cook the rice in water for 8 minutes, then drain. Mix it with the egg white using an offset spatula. Spread the mixture over a nonstick baking sheet and bake in the oven for 6 to 8 minutes.",
    "For assembly: Place 1 tablespoon of rice pudding at the bottom of a bowl. Add a little brown sugar and caramelize using a chef's kitchen torch. Add the puffed rice, then the rice ice cream, and add a tuile of puffed rice on top."
  ],
  "author": ""
}