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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?

  • Welcome to Seasoned Advice! – Phrancis Dec 17 '14 at 1:02
  • Do you know if your barley is pearl barley, or hulled barley? – Jolenealaska Dec 17 '14 at 2:49
  • The barley I am using is pearl. – dayne Dec 17 '14 at 3:24
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    I always add a bit of fat(butter) and salt to mine. It turns out probably how you want. Also, if you don't mind draining, add more liquid and then drain off the excess. – Mr. Mascaro Dec 17 '14 at 21:48
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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.

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