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": "939bf227993f490aa7b5118e2f2c8ead",
    "updated": "2025-05-19T23:30:21.902Z",
    "title": "Rice Cake",
    "subtitle": null,
    "description": "Rice cakes likely originated centuries ago by a resourceful Chinese cook who wanted to make use of the thin layer of rice that often sticks to the bottom of the pot. This crispy remnant has since become a popular side dish. Its distinct crunchy texture and flavor pair wonderfully with dishes like Sizzling Rice Prawns. My mother frequently served rice cakes with hot chicken broth to create a sizzling rice soup. We also enjoyed them as a simple snack with just a bit of oil and salt. Once you try this, you’ll never want to discard leftover rice crust again.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long grain white rice",
          "water",
          "groundnut or vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Rinse the rice and place it with the water into a heavy pan 23-24cm (9-9½in) wide.",
      "Bring the water to a boil over high heat.",
      "Reduce the heat to the lowest setting, cover the pan, and allow the rice to cook for approximately 45 minutes.",
      "A thick crust should form on the bottom of the pan.",
      "Carefully remove all loose rice, leaving the crust intact in the pan.",
      "The loose rice can be saved to prepare Fried Rice.",
      "Drizzle the oil evenly over the crust, then cook over very low heat for 5 minutes.",
      "The crust should lift easily at this stage.",
      "If it still sticks, add another teaspoon of oil and continue cooking until it releases completely.",
      "Transfer the crust to a plate and leave it uncovered.",
      "Allow the rice cake to dry to avoid moisture buildup, which can cause mold or sogginess.",
      "Once dried, the rice cake is ready to be deep-fried and added to hot chicken stock for soup or used in dishes such as Sizzling Rice Prawns.",
      "For a simple snack, break the cake into pieces and enjoy it hot with a sprinkle of salt."
    ],
    "notes_ingredients": "Avoid using 'easy-cook' rice for this recipe as it lacks sufficient starch to form the crust; long-grain white rice is recommended.",
    "notes_instructions": null
  }
]