How to get good barley texture I have had barley a few times where each pearl is light, slightly dry and separate. When I've cooked it at home I get a very gummy, clumpy texture. 

I have been cooking it by rinsing the barley, adding to cold water, bringing to a boil and then simmering for about 50 minutes. I use 1:3 barley to water. 

Any tips for a better end product?
After cooking, I drain the barley in a colander then boil the kettle and "rinse" the cooked barley with boiling water as if I was rinsing the starch off cooked pasta. This makes sure that my cooked barley is less clumpy.