Rinse 2 cups of rice under cold water until water runs clear. Combine rice with 2.5 cups water and 1/2 tsp salt in a medium pot. Bring to a boil over high heat, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest 10 minutes covered, then fluff with a fork. Keep warm until serving.

Buttered corn

Heat a skillet over medium heat, add 1.5 cups frozen or fresh corn and 1 tbsp butter. Sauté 3–4 minutes until heated through. Season with 1/4 tsp salt and a pinch of black pepper. Stir in 1 tsp chopped parsley before serving.

Coleslaw (ready-to-serve)

If using premade coleslaw, transfer 1.5 cups to a chilled bowl and stir in 1 tsp lemon juice and a pinch of black pepper to brighten. Chill until service. For homemade, toss shredded cabbage and carrots with 1/4 cup mayonnaise, 1 tsp mustard, 1 tsp lemon juice, 1 tsp sugar and salt to taste.

Breads & Wraps

Warm 6 dinner rolls in a 350°F (175°C) oven for 5–7 minutes, covered with foil to keep soft. Wrap 4 flour tortillas in foil and heat in the same oven for 6–8 minutes or warm individually on a dry skillet 20–30 seconds per side. Keep wrapped in a towel until serving.

Sauces & Condiments

Warm 1 cup gravy in a small saucepan over low heat, stirring occasionally until simmering gently; keep warm. Place BBQ sauce, ketchup, mayonnaise, mustard, hot sauce and soy sauce in small bowls for self-serve. Taste and adjust seasoning: add salt or pepper as needed.

Toppings & Garnishes

Chop parsley and slice green onions. Place parsley, green onions, toasted sesame seeds and lemon wedges in small serving dishes. Sprinkle sesame seeds over jasmine rice or tortillas as desired.

Extras for sharing

Arrange pickle spears and mixed olives in a small platter. Provide small spoons or toothpicks. Season with a light dusting of salt and pepper if desired. Keep chilled until service.