What does the term 'nacree' refer to in culinary practices?

The term 'nacrée' in culinary practices specifically refers to the technique where rice is gently coated in fat, often butter, until it is slightly translucent and has a pearly appearance. This method enhances the flavor and texture of the rice before it is combined with liquid to cook further. It is an essential step in making risotto, for instance, as it helps to develop the dish's rich, creamy consistency.

The other choices represent different cooking techniques but do not accurately capture the meaning of 'nacrée'. Frying ingredients lightly, boiling vegetables quickly, and sautéing meat over high heat all involve different methods that focus on cooking rather than the preliminary step of preparing rice by coating it in butter.