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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?

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  • Welcome to Seasoned Advice!
    – Phrancis
    Commented Dec 17, 2014 at 1:02
  • Do you know if your barley is pearl barley, or hulled barley?
    – Jolenealaska ♦
    Commented Dec 17, 2014 at 2:49
  • The barley I am using is pearl.
    – dayne
    Commented Dec 17, 2014 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
    Commented Dec 17, 2014 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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