The USDA Fact Sheet Description states:

"The rice shall be long, medium, or short grain milled rice grading U.S. No. 2 (or 5) or better."

If this description is used, your organization will receive the cheapest and probably the lowest quality rice available in the U.S. market at the time of the tender.

Alternatively, you can specify the type, form, grade and milling manner of rice for the call forward statement.

Rice Stocks Reports (external link)
Food Aid Tenders (external link)

1. TYPE: U.S. Rice has two basic types of rice for food aid whose nutritional content is essentially the same:

Long Grain:
   •    When cooked, the grains are separate, light, and fluffy.
   •    USAGE: This type of rice is ideal for recipes requiring a distinct shape and texture
   •    WHERE: Traditionally eaten in the Western Hemisphere, Eastern Europe, Middle East, India, Pakistan, Bangladesh and most of Africa
   •    CROP SIZE: Approximately 75% of the rice crop is long grain, averaging about 2 million acres
   •    COST: The price tends to vary with demand on a yearly basis
   •    COOKING: 1 cup of uncooked rice with 2 cups of water cooks in about 20 minutes yielding 3 cups of rice

Medium Grain:
   •    When cooked the grains are moist and tender, and have a greater tendency to cling (think sushi rice)
   •    USAGE: This type of rice cooks to a somewhat creamy consistency.
   •    WHERE: Traditionally eaten in Central Asia, North Asia, Mediterranean and Aegean regions.
   •    CROP SIZE: Approximately 20% of the rice crop is medium grain
   •    COST: The price tends to vary with demand on a yearly basis
   •    COOKING: 1 cup of uncooked rice with 1.5 cups of water cooks in about 20 minutes yielding about 3 cups of rice

2. PARBOILED OR NOT PARBOILED for long and medium grain rice

Parboiled rice is rough rice (rice with the inedible outside hull intact) soaked in warm water under pressure, steamed and dried before milling. The procedure gelatinizes the starch in the grain and results in firmer more separate grains. Parboiled rice can be milled to produce a brown or white rice. Two cups of uncooked parboiled rice cooks in 20 to 25 minutes yielding 3 to 4 cups.  This form of rice is often used by the food service industry because the kernels hold their shape for a long period of time.

Note: The calcium content is higher in parboiled rice, even without intentional enrichment, because calcium carbonate is typically used as a milling aid with parboiled rice. Bran removal is more difficult in parboiled rice so an abrasive material, like calcium carbonate (ground limestone), is added to the brown rice as it enters the milling process.  Most of the calcium carbonate exits with the bran stream but naturally, some stays on the surface of the milled rice.

3. GRADES: Two basic grades are generally used in food aid:

#2/7 or better has 7% broken kernels, "may be slightly gray" in color and is well-milled.

#5/20 or better has 20% broken kernels, "may be gray or slightly rosy" in color and reasonably well-milled. The nutritional content is virtually the same as #2.  Cooking time is slightly shorter than # 2.

4. MILLING: Rice can be milled in different manners

Brown rice or whole grain: is the least processed form of rice. It has the outer hull removed, but still retains the bran layers that give it the tan color and nut-like flavor. This type of rice has the highest nutritional value. One cup cooks in 45 to 50 minutes yielding 3 to 4 cups.

Reasonably well-milled: most of the bran layer is removed which results in a slightly darker color then well-milled rice.

Well-milled: all of the bran is removed.