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?