The quick answer
Choose the rice named in the recipe, not simply any rice in the cupboard. Basmati suits many pilaf methods, but that does not make every regional plov recipe a basmati recipe. Variety, soaking and liquid must work together.
In this guide
Start with the style of the dish
An Uzbek plov and a lightly seasoned side-dish pilaf can use different techniques. Read the whole method before buying rice. Risotto rice and sushi rice are not direct swaps when separate grains are the goal.
Rinse and soak only as directed
Rinsing can remove loose surface starch, but it cannot make every variety behave identically. If soaking is required, drain thoroughly. Water carried into the pot affects the final liquid balance.
Keep the liquid and heat consistent
Use the specified pot, lid and rice quantity. A wide pan can lose moisture faster than a narrow covered pot. Avoid repeated stirring once the recipe calls for covered cooking, and include the stated resting stage.
Troubleshoot before changing everything
Wet rice may reflect excess liquid or insufficient evaporation; a hard center may need more moisture or time. If grains break and turn sticky, examine handling and variety as well as water. Change one variable in the next batch and note the result.
A few useful answers
Is basmati always the best rice for plov?
No. It is a useful option for some methods; follow the regional recipe you choose.
Can I replace rice with bulgur?
That creates a different dish and needs a bulgur-specific method.
Sources and further reading
Use the full recipe alongside these tips, and follow the stated care and safety limits of your equipment.