Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1e5da4226b0749e8b5343c3c025add9d",
    "updated": "2025-05-20T06:58:44.420Z",
    "title": "Basic Rice | Gohan",
    "subtitle": "Makes 2 Cups",
    "description": "White Japonica rice is ideal for Japanese cooking (except for sweets, which require glutinous rice). It has a firmer texture compared to the long-grain rice commonly eaten in America and a slight stickiness that makes it easier to eat with chopsticks. To store cooked rice, allow it to cool completely, then refrigerate in an airtight container. It will stay fresh for three to four days.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "white japonica rice",
          "water"
        ]
      }
    ],
    "instructions": [
      "1. Place the rice in a medium pot and add enough cold water to cover it, plus approximately ½ inch. Use your hands to gently stir the rice and water until the water becomes cloudy, about 15 seconds. Carefully drain the water, ensuring no rice is lost.",
      "2. Repeat this rinsing process twice more.",
      "3. For the final rinse, add just enough water to cover the rice. Gently massage the rice between your palms for about 1 minute. Drain and rinse repeatedly until the water is nearly clear.",
      "4. Thoroughly drain the rice using a fine-mesh strainer.",
      "5. Transfer the rice to an electric rice cooker or a medium, heavy cast iron or enameled pot with a tightly fitting lid. Add 1 cup plus 2 tablespoons of fresh, cold water.",
      "If using an electric rice cooker:",
      "6. Place the lid on the cooker. If your cooker has a soak cycle within the total cooking time, select the \"regular\" or \"white\" setting and allow it to complete without opening the lid. If no soak cycle is included, soak the rice for 30 to 60 minutes, then start the cooker on the \"regular\" or \"white\" setting. Do not open the lid during cooking.",
      "7. If a \"rest cycle\" is available, wait until it finishes to complete the cooking. If not, keep the lid closed after cooking ends and let the rice steam for 15 minutes.",
      "8. Open the lid and gently fluff the rice with a rice paddle or wooden spoon. Close the lid to keep the rice warm, using the cooker’s \"keep warm\" function if available, until ready to serve.",
      "If cooking on the stovetop:",
      "6. Let the rice soak in the pot with the water for 30 to 60 minutes.",
      "7. Place the pot uncovered on medium heat and bring the water to a boil. Increase heat to high and cover the pot with the lid.",
      "8. Do not lift the lid during this step. Boil for 1 minute, then reduce heat to medium and cook, covered, for 4 minutes. Lower heat to low and continue cooking, covered, for 10 minutes.",
      "9. Remove the lid. If the rice has not fully absorbed the water, increase the heat to high and cook until the remaining water evaporates.",
      "10. Take the pot off the heat, cover with the lid, and let the rice rest for 15 minutes.",
      "11. Fluff the rice with a rice paddle or wooden spoon. Cover the pot again to keep the rice warm until serving."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]