There is a bit more to it than that, but only a little bit.
Before you start sparging, you need to mash. To do this, you need to mix the milled grain with a small amount of water (1 - 2 qts water per lb grain). After mixing, you want the temperature to be about 154. There are lots of on-line calculators (google mash temp calculator, or search this forum for links). For the first time, I would recommend using 1 qt water per lb, and have a supply of hot (freshly boiled) and cold water to adjust the temp if required. This will thin out the mash a bit. When you have the temperature right, you leave it for 60 minutes, and then sparge.
The sparge consists of adding about 2 qts 175 - 180F water per lb grain, stirring well, recirculating a couple qts wort (until the wort does not contain any grain particles), and then draining the rest of the wort into the brewpot and continue as normal.
If you are thinking of goings AG in the future, you may want to consider a 10g cooler. I fly sparge because I have a 5g cooler.
-a.